Our Weekend Project this week comes from Cooking District Founder & CEO, Lisa Brefere, CEC, AAC. and is a sweet way to preserve the bounty of apple season.
1 cup water
6 cups peeled, cored, and sliced apples
1 tablespoon lemon juice
1 package powdered pectin
1/2 cup thinly sliced lemon (about 1 med.)
4 cups sugar
2 teaspoons 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. Yield: about 6 half pints.
Get It Now in the Cooking District Store