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| Apples |
Cuisine Type: International Cuisines (Versatile application across various cultures)
Dietary Preferences: Healthy, Gluten-Free, Dairy-Free (naturally)
Yields: Approximately 6 pint (500ml) jars
Prep Time: 45 minutes
Cook Time: 25 minutes (processing time)
Estimated Nutritional Information (per 1/2 cup serving, approximate):
* Calories: 80-120 (depending on the amount of honey/maple syrup used)
* Protein: <1g
* Carbohydrates: 20-30g
* Fat: <1g
Note: These values are estimates and can vary based on the specific ingredients and serving size.
Ingredients:
* 6 lbs (approximately 2.7 kg) firm, ripe apples and/or pears (such as Gala, Honeycrisp, Bartlett, or Bosc)
* 6 cups water
2 cups honey *or** 2 cups pure maple syrup (adjust to taste, depending on the sweetness of your fruit)
* 2 tablespoons lemon juice (bottled or fresh)
* Optional spices: 1 cinnamon stick, 2-3 whole cloves, 1/2 teaspoon ground ginger (add to the syrup while simmering)
Equipment:
* Water bath canner with rack
* 6 pint (500ml) canning jars with lids and bands (new lids are recommended for best seal)
* Jar lifter
* Bubble remover/headspace tool
* Large stainless steel or enamel pot
* Sharp paring knife
* Cutting board
* Measuring cups and spoons
* Clean kitchen towels
Instructions:
1. Prepare Jars and Lids:
* Wash jars, lids, and bands in hot, soapy water. Rinse well.
* Sterilize the jars: Place jars in the water bath canner, fill with water, and bring to a boil. Boil for 10 minutes. Keep jars hot until ready to use.
* Heat the lids in a small saucepan of simmering (not boiling) water. This softens the sealing compound.
2. Prepare the Fruit:
* Wash the apples and/or pears thoroughly.
* Peel, core, and slice the fruit into uniform pieces, about 1/2 inch thick. To prevent browning, place the sliced fruit in a bowl of water with 1 tablespoon of lemon juice per quart of water.
* Drain the fruit well before proceeding.
3. Make the Syrup:
* In a large stainless steel or enamel pot, combine the water, honey or maple syrup, and the remaining 1 tablespoon of lemon juice. If using spices, add them now.
* Bring the mixture to a simmer over medium heat, stirring until the honey or maple syrup is dissolved.
4. Cook the Fruit:
* Gently add the drained fruit to the simmering syrup.
* Cook the fruit, stirring occasionally, until it is heated through and slightly translucent, about 5-10 minutes. Do not overcook; the fruit should still be firm.
5. Pack the Jars:
* Remove a hot jar from the canner, emptying the water back into the canner.
* Using a slotted spoon, pack the hot fruit into the hot jar, leaving 1/2 inch headspace (the space between the top of the fruit and the rim of the jar).
* Pour the hot syrup over the fruit, maintaining the 1/2 inch headspace.
* Remove any air bubbles by gently running a bubble remover/headspace tool around the inside of the jar.
* Wipe the jar rim clean with a damp cloth.
* Center a lid on the jar and screw on the band until fingertip tight (not too tight, just snug).
* Repeat with the remaining fruit and syrup until all jars are filled.
6. Process the Jars:
* Carefully place the filled jars into the water bath canner, ensuring they are covered by at least 1 inch of water. If necessary, add more hot water.
* Bring the water to a rolling boil.
* Process the jars for the following times, adjusting for altitude:
* 0-1,000 feet: 20 minutes
* 1,001-3,000 feet: 25 minutes
* 3,001-6,000 feet: 30 minutes
* Above 6,000 feet: 35 minutes
* Once the processing time is complete, turn off the heat and remove the canner lid. Let the jars sit in the hot water for 5 minutes before removing them.
7. Cool and Check Seals:
* Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface, leaving at least 1 inch of space between the jars.
* Let the jars cool undisturbed for 12-24 hours. You should hear a "popping" sound as the lids seal.
* After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn't flex or move, it's sealed. If the lid flexes, it's not sealed and should be refrigerated and used within a week, or reprocessed with a new lid.
* Remove the bands, wash the jars, label them with the date and contents, and store them in a cool, dark place. I like to put the bands back on after inspection. That is a personal choice.
Serving Suggestions:
* Enjoy as a topping for yogurt, oatmeal, or ice cream.
* Use in pies, crumbles, or cobblers.
* Serve alongside roasted meats.
* Add to pancakes or waffles.
* Simply enjoy straight from the jar!
Important Notes:
* Always follow safe canning practices to prevent spoilage.
* Use high-quality ingredients for the best flavor and results.
* Adjust the amount of honey or maple syrup to your liking, but remember that it also acts as a preservative.
* Inspect jars for any signs of spoilage before consuming. If you notice any unusual odors, discoloration, or bulging lids, discard the contents.
* Enjoy your homemade, naturally sweetened apple and pear preserves!
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