Brandied Cinnamon Apple Preserves

apple preserves

These apple preserves pair big slices of apple with cinnamon spiced brandy-infused syrup. They’re yummy on toast or pancakes, yet fancy enough for gift giving.


  • 2 pounds crisp, hard apples
  • 1 3/4 cup water
  • 1 teaspoon ground cinnamon
  • 1/2 cup brandy
  • 1/4 cup lemon juice
  • 2 teaspoons calcium water
  • 1 cup sugar
  • 1 1/3 teaspoons Pomona’s pectin


  1. Prepare your jars, lids, and rings. Fill water bath canner with water and heat it. Sterilize your jars.
  2. Peel apples, remove stems and cores, and quarter them. Slice each quarter into several uniform lengthwise slices.
  3. Combine the apple slices in a large sauce pan with 1 3/4 cup water. Bring to a boil over high heat, reduce heat and simmer, covered, for 3 to 5 minutes, stirring occasionally. Cook until apples are softened slightly but still retain their shape.
  4. Add cinnamon, brandy, lemon juice, and calcium water to the apple pot. Mix well.
  5. In a medium bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
  6. Bring apple mixture to a boil over medium high heat. Add sugar-pectin mixture, stirring constantly, until sugar is completely dissolved. Bring the apple preserves to a rolling boil for one minute. Remove from heat.
  7. Ladle hot preserves into sterilized jars leaving 1/4 inch headspace. Remove air bubbles and wipe rims with a damp cloth. Put on lid and screw bands, tighten to finger tight.
  8. Lower jars into canner, making sure they are covered with at least 1-2 inches of water. Place lid on canner, return to boil. Process jars for 10 minutes.
  9. Turn off heat. Remove jars from canner and place on a kitchen towel on the counter top. Allow to cool for 8 – 24 hours.
  10. Check seals. Remove rings, date, label and store in a cool, dry location. Best used within 18 months.


Once jars are open, store in refrigerator and use within 2 -3 weeks.

Keywords: apples, preserves, canning