Old-Fashioned Apple Preserves Recipe (No Pectin)

two jars of apple preserves stacked on top of each other with fresh apples.

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Old-Fashioned Apple Preserves Recipe (No Pectin)

This homemade apple preserves recipe is a delicious spread for toast, yogurt, or desserts. Made without pectin and lower in sugar than traditional recipes, this apple pie jam can be frozen or canned in a water bath canner.

Prep Time20

Cook Time40

Total Time1

Course: Canning, Condiments, Dessert

Cuisine: American

Servings: half-pints

Author: Sarah Cook

Equipment

Ingredients

3 lbs apples, peeled, cored, chopped {to yield ~7 cups of chopped apples}
1 1/4 cups sugar
1/4 cup water {plus more as needed}
1 tbsp lemon zest
2 cinnamon sticks

Instructions

Making Apple Preserves

Peel, core, and chop the apples.
3 lbs apples, peeled, cored, chopped
Place the apples, sugar, water, lemon zest, and cinnamon sticks in a heavy-bottomed pot and cook, stirring often, over medium heat until they have softened. This could take 10-25 minutes, depending on the ripeness of your apples. Add additional splashes of water if the preserves are starting to burn.
1 1/4 cups sugar, 1 tbsp lemon zest, 2 cinnamon sticks, 1/4 cup water
Discard the cinnamon sticks once the apples are translucent and the liquid has been reduced.
Smash the chopped apples with a wooden spoon, pastry cutter, or potato masher until they have reached your desired texture. Add more water 1 tbsp at a time if needed.

Canning Apple Preserves {Optional}

While the preserves are cooking, start your canning prep.
Prepare your water bath canner by filling it with water. You need to have enough water to cover the jars by 1 inch once the water is boiling.
Set the canner on the stove with the lid on. Turn the burner to high. If it reaches a boil before you’re done making the preserves, reduce it to a simmer, keeping the lid on.
Wash and clean your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170˚F.
Wash your lids and set them aside in a clean place.
Using a canning funnel, ladle the hot preserves into the jars, leaving 1/2 inch headspace. Headspace is the distance between the top of the food and the top of the jar.
Clean the rim of the jar very well with a hot damp rag.
Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.
Process half-pints and pints based on the elevation guide below:
*0-1,000 ft = 15 minutes
*1,001-6,000 ft = 20 minutes
*6,000 ft+ = 25 minutes
Once the preserves have processed for the appropriate amount of time, remove the canner from the burner, carefully remove the lid, and allow it to sit for 5 minutes. Pro tip: due to steam, I wear oven mitts while removing the lid.
Using canning tongs, carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
After the jars have rested for about 12 hours, gently press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it.

Notes

As it cooks down, the preserves will darken in color. This is normal and ok!
Once the jars have sealed, remove the rings. Label and store sealed jars in a cool (best results are 50-70˚F) dark place for up to 12 months.
Once you open a jar, refrigerate the jar for 1-3 weeks.
Makes 4-5 half-pints.
To freeze: fill the jars leaving 1-inch of headspace. Allow the preserves to FULLY cool before putting a lid on them and freezing them. Do not defrost the jars in hot water as they will likely crack.

Nutrition