About the Recipe
2 lbs. crisp hard apples
1 3/4 cups water
1 tsp. cinnamon
1/2 cup brandy
1/4 cup lemon juice
2 tsp. calcium water
1 cup sugar
1 1/2 tsp. Pomona's pectin powder ingredient
Prepare your jars, lids and bands; heat up your canner; and sterilize your jars.
Peel apples, remove stems and cores, and quarter them. Then slice each quarter in to a few smaller, uniform, lengthwise slices.
Combine apple slices and the 1 3/4 cups water in a saucepan. Bring to a boil over high heat, reduce heat and simmer, covered, for 3-5 min. until fruit is soft (but still retains it's shape), stirring occasionally. Remove from heat.
Measure 4 cups of cooked apples (saving extra for another use), and return the measured quantity to the saucepan. Add cinnamon, brandy, lemon juice and calcium water. Mix well.
In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
Bring apple mixture to a full boil over high heat. Slowly add pectin-sugar mixture stirring constantly. Continue to stir vigorously for 1-2 min. to dissolve pectin while the preserves come back up to a boil. Once the preserves return to a boil, remove the pan from the heat.
Can your Preserves: Remove jars from canner and ladle hot preserves into hot jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1-2 inches of water. Place lid on canner, return to a boil, and process for 10 min. (adjusting for altitude if necessary). Turn off heat and allow canner to sit untouched for 5 min., then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.