Apple Preserves

1. 1

   In an 8-quart pot, combine apples, apple juice, lemon juice, and butter.

2. 2

   Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes.

3. 3

   Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition.

4. 4

   Heat, stirring occasionally, until the sugar is completely dissolved.

5. 5

   Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.

6. 6

   Stir in all the pectin; return to a full boil, stirring constantly.

7. 7

   Boil, stirring constantly, 1minute.

8. 8

   Remove pan from heat; skim off any foam.

9. 9

   Gently stir in the nutmeg and cinnamon until combined.

10. 10

    To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars.

11. 11

    Gently stir the preserves to distribute the fruit.

12. 12

    Ladle the preserves into hot sterilized jars, leaving 1/4 inch headspace.

13. 13

    Wipe the jar rims and threads with a clean, damp cloth.

14. 14

    Cover hot lids and apply screw rings.

15. 15

    Process half-pint jars in a 200u00b0 F water bath for 10 minutes; pint jars for 15 minutes.

No additional tips available.