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
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 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.
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Recipe post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Recipe courtesy of UGA. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.