APPLE PIE PRESERVES RECIPES
APPLE PIE PRESERVES RECIPE - FOOD.COM
Make and share this Apple Pie Preserves recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Combine water and lemon juice in heavy medium saucepan.
- Add apples and stir to coat with liquid.
- Cover pan and bring to boil.
- Reduce heat and simmer mixture for 3 minutes.
- Mix sugar, Calvados and spices into apple mixture.
- Bring to boil over medium heat, stirring until sugar dissolves.
- Reduce heat and simmer about 45 minutes, stirring occasionally.
- Check the preserves at this point.
- Drop 1 tbsp of preserves onto a chilled saucer and put in freezer.
- If preserve wrinkles when pushed after 2 minutes of cooling, then it's done.
- Spoon hot preserves into hot, sterilized jars and wipe rim clean.
- Seal tightly.
- Cool.
- Refrigerate up to 3 months.
Nutrition Facts : Calories 880.5, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 4.5, CarbohydrateContent 228.4, FiberContent 5, SugarContent 220.4, ProteinContent 0.6
APPLE PIE PRESERVES - HY-VEE RECIPES AND IDEAS
Make an easy homemade dessert by spooning these preserves into pastry to create apple turn overs, or spoon on top of waffles and pancakes for a tasty breakfast.
Provided by Hy-Vee Seasons Magazine
Prep Time 20 minutes
Cook Time 40 minutes
Yield 0 Makes 6 to 7 half-pints. Serves 48 (about 2 tablespoons each).
Number Of Ingredients 8
Steps:
- 1. In a large saucepan or Dutch oven, combine apples, apple juice and lemon juice. Bring to boiling; reduce heat to medium and simmer about 12 minutes or until apples are soft.
- 2. In a separate bowl, stir together 1/4 cup granulated sugar, fruit pectin, cinnamon and nutmeg; stir into apple mixture. Return to boiling. Stir in remaining sugar and butter. Return to boiling once again. Remove from heat. Ladle into sterilized jars, leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes (after water has returned to full boil).
Nutrition Facts : Calories 50, FatContent 0g, SaturatedFatContent 0g, TransFatContent 0g, CholesterolContent 0mg, SodiumContent 10mg, CarbohydrateContent 13g, FiberContent 0g, SugarContent 12g, ProteinContent 0g
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Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie…without the crust! —Audrey Godell, Stanton, Michigan
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Reviews 4.6
Total Time 40 minutes
Calories 76 calories per serving
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
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This is apple jam - something you can't seem to buy - spiced to resemble the taste of most apple pies. Usually there is enough pectin in the apples to make it jell without adding anything. You can use 1 package of pectin (such as SureJel®), if desired.
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From allrecipes.com
Reviews 3.7
Total Time 2 hours 20 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes
Calories 49 calories per serving
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From tfrecipes.com
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Mix sugar, Calvados and spices into apple mixture. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer about 45 minutes, stirring occasionally. (To test for doneness, remove pan from heat, fill chilled spoon with preserves, then slowly pour preserves back into pan; last 2 drops should merge and sheet off spoon.
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