Making Jams and Jellies - Apple Preserves

with powdered pectin

6 cups peeled, cored, sliced apples
1 cup water
1 tablespoon lemon juice
1 package powdered pectin
½ lemon, thinly sliced (optional)
4 cups sugar
2 teaspoons ground nutmeg
Yield: About 6 half-pint jars

Procedure: Sterilize canning jars. Combine apples, water and lemon juice in a large saucepot. Simmer, covered for 10 minutes. Stir in pectin and bring to a full rolling boil, stirring frequently. Add lemon slices (optional) and sugar. Return to a full rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat; add nutmeg. Pour hot preserves into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Recommended process time for Apple Preserves in a boiling water canner.
Process Time at Altitudes of : 0 - 1,000 ft - 5 min; 1,001 - 6,000 ft - 10 min; Above 6,000 ft - 15 min
Style of Pack - Hot
Jar Size - Half-pints or Pints

Courtesy of the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS)