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  photo collage of various fruits and vegetables
 
 

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

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

 


This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

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