I’m trying to slack a little less at posting preserving recipes, especially since before my bourbon cherry jam recipe, the last preserving recipe I posted was for unsweetened applesauce, which was last fall…yikes. I’ve already made my excuses though, so hopefully you’ll bear with me! Rest assured that there’s always plenty of canning going on around here, and now I have a little extra motivation to share it more often on my blog. Remember the Tigress Can Jam? I have very fond memories of that group, because that’s when I really dove into canning. Well, my friend Hima over at All Four Burners is resurrecting the Can Jam, now called Can It Up, with the Tigress’s blessing. Although I can’t commit to every month like I did before, I’ll certainly be jumping in when I can (no pun intended), and I will always be happy to answer any canning questions you may have. If you’ve been wanting to learn how to can, but up until now have been too intimidated by it, I encourage you to join in on the fun! This month’s theme is apples. I’m contributing these brandied apple preserves, which have been selling like hot cakes at the farmers markets…customers tell me that it tastes like apple pie, and I totally agree – I think you could use it as a pie filling if you wanted! I can’t wait to see what everyone comes up with – have fun, and happy canning!
- 6 cups apples, peeled, cored, and sliced
- 1 cup water
- 2 Tbsp lemon juice
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 package (1.75 oz) powdered pectin
- 3/4 cup brandy
- 4 cups granulated sugar
Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. Peel and core the apples, and cut them into chunks.
In a large, deep sauce pan, combine apples, water, and lemon juice.
Bring to a boil, stirring occasionally. Reduce heat, cover and boil gently for 10 minutes. Remove from heat and whisk in the spices and pectin until dissolved. Add in the brandy.
Return to high heat and bring to a boil. Add in the sugar, and return to a full rolling boil. Boil for 1 minute, then remove from the heat. Remove the jars and lids from the water, and then ladle the jam into the jars, leaving 1/4″ headspace.
Place the lids on top and then screw the bands on the jars until fingertip-tight. Place the jars back into the canner and process for 10 minutes. Remove the canner lid and let them process 5 more minutes before removing the jars. Using a jar lifter, remove the jars to a towel to cool. The seals should suck down (you’ll hear a popping noise as they do). Let sit 24 hours. Makes 6-7 eight-ounce jars.