Apple Preserves for Canning (Jam, Pie Filling or Apple Sauce Options!)
The perfect way to put up fall's favorite fruit. Whether you want to make apple jam, apple pie filling, or applesauce, this easy canning recipe is for you!
Equipment
- Vegetable Peeler or Paring Knife
- Chopping Board
- Sterilized Mason Jars
- Large Stock Pot
- Canning Rack, Tongs, & Funnel optional, but useful
- Mason Jar Lid Rack optional, but useful
Ingredients
- 2.5 pounds Apples diced fine. I recommend using a variety of firm, sweet tart apples like Pink Lady & Granny Smith
- 1 C Water or apple juice for sweeter
- ½ C Granulated Sugar or brown sugar for more caramel undertones
- 1 tablespoon Apple Cider Vinegar
- 1 Lemon juice & zest
- 1 teaspoon Ground Cinnamon (Optional) or other warming spice/spice blend of choice. You may add as much as you like!
- ½ teaspoon Fine Sea Salt or Kosher
Instructions
- Wash, peel, and finely dice apples. (You may also use larger chunks or slices if you prefer.)
- Add prepared apples, water, sugar, ACV, lemon zest and juice, spices (if using), and sea salt to a heavy-bottomed saucepan. Stir to combine.
- Bring the mixture to a simmer over medium-low heat. Continue to simmer, stirring occasionally, until the water is mostly evaporated and the apples are soft and well-glazed. This should take about 20-25 minutes.
- While the apples are simmering, sterilize your mason jars and lids by boiling in a large water bath (large stock pot filled with water) for 10 minutes. Carefully remove the sterilized jars and lids to a clean kitchen towel to dry.
- Once the preserves have finished cooking and are still hot, spoon them into your sterilized jars, leaving ½ inch of headroom at the top. Place the lids on and tighten.
- Lower the cans into the water bath, bring to a boil, and process for 15-25 minutes. (Longer times are appropriate for larger jars or at altitude. You'll know if they processed long enough if the jar snaps shut during cooling.) Remove the water bath from heat and allow the cans to rest in the water for 5 more minutes.
- Remove the jars from the water to a clean kitchen towel, lid sides up. Using another clean kitchen towel, test to make sure the lids are fully tightened. Allow to rest undisturbed at room temperature for 8-12 hours. When the jars are dry and cool, label with the date and contents before storing. NOTE: The mason jar lids should suck in and create a vacuum seal during the cooling process. If any don't, lightly press the lid to see if it will stick. If not, you can either process in the water bath again, or keep them in the fridge.
Notes
Nutrition facts are for one pint of apple preserves.
- Properly canned apple preserves will keep in a cool, dark pantry for 12-18 months.
- Once opened, refrigerate and use within 2-3 weeks.
- Any cans that do not seal correctly should either be re-water bath treated or stored in the fridge and used within 2-3 weeks.
- For longer storage once opened, freeze for up to 3 months.
- Applesauce Recipe for Canning: If you prefer a looser apple sauce consistency, increase water to 1.5 cups for a longer simmer. If you’re not a fan of chunky texture, you're welcome to use an immersion blender or potato masher before canning, too.
- Cinnamon Apple Jam for Canning: For thicker, jammier consistency, add 1 tablespoon of canning pectin (liquid or powder) after the apples have cooked for 10 minutes. Make sure to remove from heat before adding, stir well to combine, and bring back to a simmer to finish cooking before mashing/puréeing to your liking. To test for jammy consistency, freeze a small plate (ceramic, glass, or metal) for about 20 minutes. Dollop the hot jam on the cold plate then return to the freezer for 1-2 minutes to see if it has achieved the "gel stage." It should firm up enough to hold its shape and wrinkle when touched. If it is still loose, continue cooking and/or add a bit more of your preferred thickener.
- Apple Pie Filling for Canning: If you prefer to make apple pie preserves, I recommend slicing your apples in about ½-inch thick slices instead of dicing them. You should also consider adding:
- An extra ½ cup of sugar or brown sugar to make it sweeter and more viscous,
- Your favorite apple pie spice blend (e.g. nutmeg, cloves, allspice, and/or cardamom),
- Vanilla or maple extract, and…
- Your favorite jam thickener (e.g. 1 Tablespoon of pectin, ¼ - ½ teaspoon of xanthan gum or guar gum, or 1 Tablespoon of powdered tapioca). Wait to add the thickener until after the apples have simmered for 10 minutes. Note that depending on the thickener you choose, you may need to make a slurry first.
- Add-Ins: This recipe is flexible, offering plenty of room for you to add any additional ingredients you like. Try adding a cinnamon stick for an extra pop of cinnmon, a teaspoon of vanilla extract for a warm hint of vanilla, or additional warming spices like star anise, ground cloves, nutmeg, or allspice. You could also mix in another fruit—apple pear preserves and apple cranberry preserves are both lovely! Note that depending on the fruit you choose, you may want to add a touch more sweetener.
- Added Sugar-Free: Keep things light and diabetic-friendly by swapping in your favorite cup-for-cup sugar alternative (e.g. monkfruit or stevia). You can also omit the sugar and use apple juice/cider instead of water!
- Equipment Smarts. While not technically necessary, investing in a canning funnel, canning tongs, canning basket, and a lid rack, will make your life easier.
- Safety First. Sterilization is perhaps the most important thing for canning fruit preserves. Make sure the jars and lids are brought to a full boil and left for a minimum of 10 minutes to kill any bacteria.
- Acidity is another important factor for safe water bath canning—that’s why we add both lemon juice and apple cider vinegar.
- New Lids should be used for each time you can, but feel free to use the same jar over and over!
- Granny Knows Best. While I encourage you to try making apple preserves with a variety of apples, I always recommend you add a couple of Granny Smith apples (or another puckery-tart variety) to the mix. They have a high acidity (unlike Fujis, for example) and a higher proportion of pectin, which contributes to a thicker, more viscous consistency.
- Batch Cook. This preserves recipe is for just 2.5 pounds of apples—a meager amount for an apple picking enthusiast like myself. You’re welcome to halve, double, triple, or quadruple the recipe depending on your needs and how big your jam pot is.
Nutrition
Calories: 507kcalCarbohydrates: 134gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.04gSodium: 595mgPotassium: 692mgFiber: 16gSugar: 110gVitamin A: 321IUVitamin C: 55mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!