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“Posted by request; stir gently or the finished product may be full of tiny air bubbles.”
6 half-pint jars, about

Ingredients Nutrition


  1. In an 8-quart pot, combine apples, apple juice, lemon juice, and butter.
  2. Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes.
  3. Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition.
  4. Heat, stirring occasionally, until the sugar is completely dissolved.
  5. Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.
  6. Stir in all the pectin; return to a full boil, stirring constantly.
  7. Boil, stirring constantly, 1minute.
  8. Remove pan from heat; skim off any foam.
  9. Gently stir in the nutmeg and cinnamon until combined.
  10. To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars.
  11. Gently stir the preserves to distribute the fruit.
  12. Ladle the preserves into hot sterilized jars, leaving ¼ inch headspace.
  13. Wipe the jar rims and threads with a clean, damp cloth.
  14. Cover hot lids and apply screw rings.
  15. Process half-pint jars in a 200° F water bath for 10 minutes; pint jars for 15 minutes.

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