I grew up in Wenatchee, which bills itself as the "Apple Capital of the World", so apples are near & dear to my heart. One of my favorite things growing up was apple pie, but I don't always have time to make a pie when I get a craving for one so I came up with a solution. I make apple pie-inspired preserves with fresh apples when I DO have a couple hours for a project, then I simply seal it in canning jars. Now apple pie is as close as my pantry. I can enjoy the familiar taste of my Grandma's hot apple pie any time I'd like, either on toast, stirred into plain yogurt, or spread lavishly on pancakes & waffles. Tastes like home to me.
Makes ~6 half pints
Note: When choosing apples, it is best to use a 2:1 ratio ripe fruit to slightly-unripe fruit. The unripe fruit has more natural pectin, which improves gelling. You should have approximately 4 cups ripe fruit and 2 cups unripe fruit.
1.) Prepare canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions. (If macerating the fruit & sugar mixture overnight, you will want to wait until the next day to prepare the jars.)
2.) Peel, core and chop apples into chunks. (Bigger if you like your preserves chunky, smaller if you like it smoother, like jam.) You should have approximately 8 cups of fruit.
3.) Combine chopped apples, lemon zest (if using), lemon juice and sugar in a large bowl and stir well to combine.
4.) Cover and let the mixture sit on the counter at least one hour, but preferably 8 hours, or even overnight. The longer it sits, the more juices will be pulled from the fruit, forming a wonderful syrup in the bowl. If it's warm in your kitchen and you're going to let the mixture sit overnight, consider putting the bowl in the refrigerator so the macerated fruit doesn't begin to ferment.
5.) After letting the apple mixture sit the desired time, stir mixture together well, scraping any sugar that might have collected on the bottom of the bowl.
6.) Place apple mixture in a heavy-bottomed non-reactive pan and add remaining spices.
7.) Bring to a boil over medium high heat and cook for about 10 minutes, stirring occasionally to prevent the fruit from sticking to the bottom of the pan. Stir the fruit gently while cooking to reduce foaming.
8.) After about 10 minutes the fruit should be softening and you can periodically mash the chunks with a potato masher if you want smaller pieces.
9.) Boil for 5-15 more minutes, stirring, until the jam either thickens to your liking or until it reaches 220 degrees on a candy thermometer.
10.) Ladle preserves into clean hot jars leaving 1/4" headpspace.
11.) Wipe rims spotlessly clean with a damp paper towel and place a lid on top of jar. Next, screw a band onto the jar until it's "fingertip-tight".
12.) Place jars on rack in boiling water bath canner or large stockpot, and be sure jars are covered with at least 1" of boiling water. You might need to add more HOT water; it helps to have a tea kettle simmering on the back burner for this.
Never pour cold water over hot glass jars! The jars can crack, break or shatter.
13.) Cover with a tight-fitting lid, and bring water to a boil.
14.) Process for 10 minutes in a Boiling Water Bath. Adjust times* for sea level - see chart below.
15.) Turn kettle off and let jars rest in kettle for 5 more minutes.
16.) Remove jars from kettle using jar-lifter tongs, and gently set aside to cool on the counter, on a kitchen towel, in a draft-free place.
17.) Let rest for 24 hours, then check jars for a proper seal before storing.
18.) If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, and within one month after opening.
Important: Check lids for a proper seal by pressing down on the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is not properly sealed.
*0-1000 ft: process 10 minutes
1,001-6,000 ft: process 15 minutes
Above 6,000 ft: process 20 minutes