My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, October 27, 2010

Apple Preserves

This is sure to get you a few pats on the butt from your honey and a couple of hugs from the kids. Whip up a batch of biscuits and put these preserves in a pretty bowl and call it breakfast. Make an omelet if you think you need it.

We only have about another month of really good local apples and I need a few more jars of these.

Apple Preserves
about 6 half pints
print recipe

6 cups sliced, peeled, cored apples
1 cup water
1 tablespoon lemon juice
1 package powdered pectin
1/2 cup thinly sliced and seeded lemon (about 1 medium)
4 cups sugar
2 teaspoons nutmeg (use less if using freshly grated)

Combine apples, water and lemon juice in a large saucepot. Cover; simmer 10 minutes. Stir in powdered pectin. Bring to boil, stirring frequently. Add lemon slices and sugar, stirring until sugar dissolves. Return to a rolling boil. Boil hard 1 minute, stirring frequently. Remove for heat. Skim foam if necessary. Stir in nutmeg. ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.


  1. Thank you so much for sharing this recipe! I'm planning on making Apple Butter this weekend so I'll just make sure I have extra Apples for this...sounds delicious!

  2. Hi, I came over from Briar Ridge Farmhouse, your recipes sound delightful!!

  3. You are so good at describing these recipes -- have you ever thought of writing a cook book? Maybe you already have... can I buy it? :)


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