Apple Preserves Recipe

 

While most people associate "preserves" as any type or method of preserved food, there are actual preserves.  Preserves are soft spreads made from small whole fruit such as strawberries or cherries or large whole fruit such as peaches, apples, and apricots.  In preserves the fruit is evenly distributed throughout the jar in a clear, thick syrup.  True preserves are prepared in a way to maintain the shape of the whole fruit.

Apple preserves are one of my favorite.  These preserves are delicious on crepes, pancakes, waffles, muffins, ice cream, toast, scones, and on a plain cake with cool whip.  They are good enough to eat out of the jar!  So to clarify a jam has small bits of fruit while preserves are packed with big chunks of fruit or whole fruit. 

They are absolutely delicious!

I slice the apples then peel the skin and put them in a solution of lemon juice and water.

Special Tips

Because the fruit is left whole or in large pieces, the key to success is to replace the air and part of the liquid in the cells of the fruit with with sugar.  Dense fruits or fruits cut into large pieces are usually combined with sugar and set aside to macerate for a few hours.  During this process the fruit releases juices and absorbs sugar.  When cooked, sugar loaded fruit softens and becomes transparent.  The fruit will maintain its shape without becoming mushy. (Blue Ribbon Preserves, Linda J Amendt)

The addition of butter to preserves and other canning recipes reduces the foam (air that becomes trapped in the juice during cooking and rises to the surface) This foam should be removed before adding preserves to canning jars.  This prevents air bubbles in your jars and a cloudy appearance.  Alway use unsalted butter in canning.

Floating fruit is often an issue when you want the fruit evenly distributed. Do not invert jars after canning.  Instead remove the stock pot of preserves from the heat and allow to cool for 5 minutes before filling the jars.  Use a plastic knife to remove air bubbles and help distribute the fruit, pushing some to the bottom of the jar.  

Apple Preserves

Now to our recipe!  Apple pie fans will love apple preserves because its like apple pie in a jar.  Your house will smell delicious when canning these preserves.

Make About 6 half-pint jars

7 cups cored, peeled and sliced 1/4 inch think tart cooking apples (7-9 large apples)

1 cup apple juice

2 Tbs strained fresh lemon juice or bottled lemon juice

1/2 tsp unsalted butter

5 cups sugar

1 (3 ounce) pouch liquid pectin

1/4 tsp cinnamon

1 tsp nutmeg (optional if you like nutmeg)

Recipe from Blue Ribbon Preserves

• Combine peeled and sliced apples, apple juice, lemon juice, and butter.
• Over medium heat, bring the apple mixture to boil.
• Reduce heat and simmer for 8-10 minutes this replaces air in the fruit with sugar. If you used cooking apples they will maintain their shape
• Add the sugar, 1 cup at a time stirring very gently between each addition.
• Heat until the sugar is completely dissolved.
• Increase heat bring mixture to a boil.  Stir in contents of pectin pouch.
• Return to a full boil for 1 minute, stirring constantly.
• Remove from heat, skim foam off and allow to rest for 5 minutes.
• Add cinnamon and nutmeg stirring gently
• Gently stir to distribute fruit.  Ladle into hot jars leaving 1/4 inch head space.
• Wipe rims and threads with a damp cloth.  Apply lids and screw rings.
• Process half pints for 10 minutes, add 10 minutes if above 5000 ft altitude
• Process pints for 15 minutes, add 10 minutes if above 5000 ft altitude.