Brandied Cinnamon 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-5 cups 1x
- Category: Preserves
Ingredients
Units
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- 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 1/2 teaspoons Pomona's pectin
Instructions
- Prepare jars, lids, and canning equipment.
- Peel, core, quarter, and slice the apples.
- Combine apples and water in a saucepan. Bring to a boil, then simmer, covered, for 3–5 minutes until slightly softened.
- Add cinnamon, brandy, lemon juice, and calcium water to the apple pot. Mix well.
- In a separate bowl, thoroughly mix the sugar and pectin.
- Bring the apples back to a boil. Add the sugar-pectin mixture, stirring until dissolved. Boil for one minute and remove from the heat.
- Ladle into prepared jars, leaving ¼ inch headspace. Remove air bubbles, wipe rims, and apply lids.
- 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.
- Turn off the heat, remove the canner lid, and wait five minutes. Remove jars and cool undisturbed for 8–24 hours.
- Check seals. Remove rings, date, label and store in a cool, dry location. Best used within 18 months.
Notes
Once jars are open, store in refrigerator and use within 2 -3 weeks.
Find it online: https://commonsensehome.com/apple-preserves/