Spiced Apple Preserves

Course Preserves
Processing 30 minutes
Servings 4 half pints
Calories 255kcal
Author Marisa


  • 3 pounds apples use something tart and crisp
  • 2 Tablespoons granulated sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon citric acid


  • Prepare a boiling water bath canner and 4 half pint jars and lids.
  • Line a sieve or colander with a tea towel and place it over a large bowl.
  • Grate apples into the lined sieve. Add 2 tablespoons sugar and toss gently to combine.
  • Gather up the sides of the towel and squeeze some of the juice out from the apples. You should yield approximately 1 1/2 – 2 cups.
  • Measure one cup of reserved apple juice into a medium saucepan and add the remaining 1/4 cup of sugar, along with the spices.
  • Once sugar has dissolved, add the apples. Cook for 5-6 minutes, until the apple shreds have broken down a little and reabsorbed the spiced juice.
  • Divide the citric acid between the four half pint jars (it helps prevent the apples from browning during storage) and pack the hot apple shreds into the jars, leaving 3/4 inch headspace.
  • Wipe the rims, apply lids and rings and process in a boiling water bath canner for 25 minutes. When time is up, remove pot from heat and let jars stand in the warm water for an additional 5 minutes. This time helps prevent the apples from siphoning out of the jars.
  • Remove jars from canner and let them cool on a folded kitchen towel. When jars are fully cool, check seals. If they’re good, place jars in a cool, dark place and use within one year.


Calories: 255kcal | Carbohydrates: 66g | Sodium: 4mg | Potassium: 364mg | Fiber: 8g | Sugar: 53g | Vitamin A: 185IU | Vitamin C: 15.7mg | Calcium: 25mg | Iron: 0.4mg