Preserving recipe
Apple Preserve with Nutmeg
A chunky apple preserve with lemon juice, powdered pectin and nutmeg based on the tested NCHFP recipe. Makes about 6 half-pint jars.
25 min.
11 min.
-
6
Easy
Ingredients
- 6 US cups peeled, cored and sliced apples
- 1 US cup water
- 1 tbsp lemon juice
- 1 package powdered pectin
- 1/2 lemon, very thinly sliced (optional)
- 4 US cups sugar
- 2 tsp ground nutmeg
Method
2. Combine apples, water and lemon juice; cover and simmer gently for 10 minutes.
3. Stir in pectin and bring to a full rolling boil, stirring frequently.
4. Add optional lemon slices and all the sugar; return to a full rolling boil.
5. Boil hard for exactly 1 minute, stirring frequently. Remove from heat and stir in nutmeg.
6. Fill hot sterile jars, leaving 0.6 cm headspace. Wipe rims and apply lids.
7. Process in a boiling-water canner: 5 minutes up to 305 m, 10 minutes from 306 to 1,829 m and 15 minutes above 1,829 m.
8. Cool undisturbed for 12–24 hours, check seals and remove screw bands.
Storage
Store sealed unopened jars in a cool, dark, dry place. Refrigerate after opening.
Shelf life
For best quality, use within 12 months.
Safety note
Do not alter sugar, pectin or lemon juice quantities. Jars must be sterilised before filling because of the short process time. Adjust processing for elevation and maintain 0.6 cm headspace. Do not taste jars showing leakage, mould, fermentation, unusual odour or failed seals.