RECIPE FOR APPLE PRESERVES RECIPES

Steps:

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

Steps:

• In a 6- to 8-quart heavy pot combine the the first four ingredients (through lemon juice). In a small bowl stir together 1/4 cup of the granulated sugar, the apple pie spice, and pectin. Stir into apple mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 3/4 cup granulated sugar and the brown sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon.
• Ladle hot preserves into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
• Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.