Apple Preserves

Marie Overton
Jul 9, 2023
2 min read

Updated: Jun 7

Homemade Apple Preserves is a beautiful item to have in your long-term food storage pantry. Preserves are exactly that, a delicious way to preserve fruit’s flavor. They taste wonderful and make great gifts. This recipe is particularly great because it is sweet and thick and tastes good on so many things. I like to use apple preserves on pancakes, and waffles, and as a topping for ice cream or even toast.

Ingredients

6 cups apples (peeled, cored, sliced)
4 cups sugar
1 cup water
6 tablespoons pectin
3 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon butter

How to Can Apple Preserves

These directions and recipes make 6 half-pint jars.

A person peels an apple using a teal peeler on a kitchen counter. Two peeled apples and apple peels are visible. Apron reads "Marie."

Person peeling apples on a kitchen counter with a teal peeler. They're wearing an apron labeled "Mari." Peeled apples on a cutting board.

The first step is to wash, peel, core, and slice apples. I like to use my apple peeler, slicer, corer and a paring knife for this.

Chopped apples, cinnamon, and sugar in a pot with a wooden spoon on a granite countertop; red bowl and butter in small bowl nearby.

Next, mix, apples slices, water, and juice in a large pot and simmer for 10 minutes.

Add the rest of the ingredients except the sugar and nutmeg and bring it up to a boil.

Hands stirring chopped apples in a pot on a stovetop. The kitchen setting is cozy, with a warm, homely atmosphere.

Add the sugar and return it to a boil. Boil it hard for 1 minute.

A pot with chopped apples and sugar on a stove, wooden spoon inside. A person holding a white bowl. Kitchen setting, dim lighting.

Add the nutmeg and mix well.

Person in an apron ladling cooked fruit into a jar through a funnel. Kitchen setting with a pot and wooden spoon on a granite countertop.

Using a jar funnel, fill your hot jars leaving a 1/4 inch headspace. Wipe the rim of the jar with a clean damp cloth and de-bubble with a chop stick if necessary.

Place the lids on top of the jars and add the rings.

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Tighten the rings to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust the processing time for your elevation if higher than 1000 feet.

When the jars are done processing, turn off the heat, remove the lid, and allow them to cool for 5 minutes. Then, take the jars out of the water bath and allow them to cool on a heat-resistant surface with about an inch in between each jar.

Jars of homemade apple preserves on a brown cloth next to a large black pot in a kitchen. Person wearing a shirt with the text "Marine."

After 24 hours, check for a good seal. Remove the rings and wash off the jars paying particular attention to the threads. Store in a cool dark place. Home canned goods are best used within 3 years. After that, the nutritional value begins to decrease.

If any of your jars do not seal, place them in the refrigerator and use them right away.

If you have any questions about canning with the boiling water canner or how to adjust the pressure for altitude, take a look at my canning basics videos.