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Preserved apples
This is a simple and easy to follow recipe for preserving apples. Autumn is a great time to gather apples and store them for winter enjoyment. These preserved apples are great for digging in to when you need a nice filling for an apple tart, apple pie or soft apples for apple cake. You will need seven 1L jam jars for this recipe, great for food gifts.
Ingredients
Makes: 7 jars preserved apples
- 900g (2 lb) caster sugar
- 125g (4 1/2 oz) cornflour
- 1 dessertspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 dessertspoon salt
- 2.25L (4 pints) water
- 3 tablespoons lemon juice
- 3kg (6 lb) apples - peeled, cored and chopped
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- In a large pot, mix sugar, cornflour, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
- Pack the sliced apples into hot sterilised jars, leaving a 2cm (3/4 in) space at the top.
- Fill jars with hot syrup, and gently remove air bubbles with a knife.
- Place lids on jars and process in a water bath for 20 minutes.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
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Reviews & ratings
Average global rating:
(301)
Reviews in English (263)
I dont even imagine as simple as that on how to make an apple jam... - 14 Dec 2013
This is a wonderful pie filling recipe. The trick to the syrup is put your sugar and spices in 8 or 8 1/2 cups of hot water; stir till dissolved and place over low heat. Then mix 2 cups water 3 TBS lemon juice and corn starch and set aside. After you have the apples sliced and packed in the jars bring the sugar mixture almost to boiling stir in your cornstarch mixture and pour it into the sugar mixture. Stir or wisk mixture quickly. When the white of the cornstarch disappears, laddle over sliced apples. I use 3 tsp cinnamon and Florida Crystals unprocessed sugar. I also leave off the food coloring. It makes 9 quarts every time for me, but I pack the apples within 1 inch of the top. I have made 54 quarts already this year. Most to give as Christmas gifts. - 30 Nov 2005 (Review from Allrecipes US | Canada)
The recipe was excellent. It was very easy. My only suggestion would be that when you use a knife to get rid of the air bubbles, use a plastic one or spatula. The first time I used a metal butter knife and 2 of my jars busted during processing. I checked the Ball website and they said that using a metal utensil to remove air bubbles may cause the jar to break. - 17 Oct 2006 (Review from Allrecipes US | Canada)
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