Apple Preserves

Posted by request; stir gently or the finished product may be full of tiny air bubbles.

• Ready In: 2 hrs
• Yields: 6 half-pint jars, about

Ingredients

• 7  cups  cored peeled sliced tart apples (sliced 1/4 inch thick, Granny Smith)
• 1  cup  apple juice
• 2  tablespoons  strained fresh lemon juice
• 1⁄2 teaspoon unsalted butter (this is correct)
• 5  cups sugar
• 1 (3 ounce) envelope  liquid pectin
• 1  teaspoon ground nutmeg
• 1⁄4 teaspoon ground cinnamon

Directions

1. In an 8-quart pot, combine apples, apple juice, lemon juice, and butter.
2. Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes.
3. Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition.
4. Heat, stirring occasionally, until the sugar is completely dissolved.
5. Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.
6. Stir in all the pectin; return to a full boil, stirring constantly.
7. Boil, stirring constantly, 1minute.
8. Remove pan from heat; skim off any foam.
9. Gently stir in the nutmeg and cinnamon until combined.
10. To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars.
11. Gently stir the preserves to distribute the fruit.
12. Ladle the preserves into hot sterilized jars, leaving ¼ inch headspace.
13. Wipe the jar rims and threads with a clean, damp cloth.
14. Cover hot lids and apply screw rings.
15. Process half-pint jars in a 200° F water bath for 10 minutes; pint jars for 15 minutes.