Making Jams and Jellies
with powdered pectin
- 4½ cups finely chopped red apples (about 3 pounds apples)
- ½ cup water
- ¼ cup lemon juice
- ½ cup raisins
- 1 package powdered pectin
- 5½ cups sugar
- ½ cup chopped nuts
Yield: About 6 or 7 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Select tart apples. Sort and wash apples. Remove stem and blossom ends
and core; do not pare. Chop apples fine.
To make conserve. Combine apples, water, lemon juice, and raisins in a kettle. Add
pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with
bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil.
Boil hard for 1 minute, stirring constantly. Add nuts. Remove from heat. If desired, add 3 or 4 drops
red food coloring. Skim.
Fill hot conserve immediately into hot, sterile 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.
|Table 1. Recommended
process time for Apple Conserve in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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