|
| Apple Preserves
1 cup of water
6 cups of sliced peeled and cored apples
1 tablespoon of lemon juice
1 package of powdered pectin
1/2 cup of thinly-sliced lemon
4 cups of sugar
2 teaspoons of nutmeg
Combine apples, water and lemon juice in large saucepan. Simmer, covered,10 minutes. Stir in pectin and bring to a boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat; add nutmeg. Pour in hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. This recipe yields about 6 half-pints.
Source:"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"11-22-1999 by Joe Comiskey - jcomiskey@krypto.net" |
Dips & Sauces Cookbooks
|
|
|
