Monday, August 25, 2014

Apple Preserves

Apple Preserves 

6 c. peeled, cored, sliced apples  
1 c. water
1 T. lemon juice                         
1 pkg. sure-jell
½ c. thinly sliced lemon                              
4 c. sugar
2 t. nutmeg

Combine apples, water and lemon juice in a large sauce pot.  Simmer, covered, 10 minutes.  Stir in pectin and bring to a rolling boil, stirring frequently.  Add lemon slices and sugar.  Return to a rolling boil.  Boil hard one minute, stirring frequently.  Remove from heat; add nutmeg.  Pour hot into hot jars, leaving quarter inch headspace.  Adjust caps.  Process 10 minutes in boiling water bath.  Yield: about 6 half-pints.

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