Ingredients:

  • 6 lbs Firm, Tart Apples (e.g., Granny Smith), peeled, cored, and sliced 1/2-inch thick
  • Water or Lemon/Salt Solution, as needed for pre-soaking
  • 6 cups Water
  • 2 cups Granulated Sugar
  • 1/2 cup Fresh Lemon Juice
  • 1 cup ClearJel (Food Starch), crucial for canning
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Prepare the Canner and Jars: Fill the water bath canner 3/4 full with water and bring it to a rolling boil. Wash jars, lids, and bands thoroughly. Place the jars on the rack in the canner to sterilise and keep them warm until filling.
  2. Prepare Apples: Peel, core, and slice the 6 lbs of apples into uniform 1/2-inch slices. Immediately place slices into a large bowl of water mixed with lemon juice to prevent browning. Drain the apples thoroughly before cooking.
  3. Create Syrup Base: In a large, non-reactive saucepan, combine the 6 cups of water, granulated sugar, lemon juice, cinnamon, nutmeg, and salt. Bring this mixture to a rapid, rolling boil over medium-high heat, stirring constantly until the sugar is fully dissolved.
  4. Thicken Syrup: Whisk the 1 cup of ClearJel with 1 cup of cool water until completely smooth to create a slurry. Slowly pour this slurry into the boiling syrup, whisking vigorously. Continue to boil and stir for 1 minute until the mixture is thick, glossy, and translucent.
  5. Add Apples: Remove the syrup from the heat. Gently fold in the drained apple slices until they are evenly coated. Allow the mixture to stand for 5–7 minutes to slightly heat the apples and prevent floating in the jars.
  6. Fill Jars: Using a canning funnel, ladle the hot filling into the warm, sterilised pint jars, ensuring apples and liquid are evenly distributed. Leave exactly 1 inch (2.5 cm) of headspace between the filling and the jar rim.
  7. Seal Jars: Use a bubble remover tool to gently run around the inside of the jar walls to release trapped air. Wipe the rims clean with a damp cloth (vinegar helps cut stickiness). Place lids and rings on the jars, tightening only to 'fingertip tight.'
  8. Process: Carefully place the sealed jars onto the rack in the boiling water canner, ensuring the water covers the jars by at least 1 inch. Bring the water back to a full, rolling boil. Process pint jars for 20 minutes (adjust time for altitude if necessary).
  9. Cool and Store: Turn off the heat and remove the canner lid. Let the jars sit in the hot water for 5 minutes before carefully lifting them out. Place them on a towel-lined surface, away from drafts, to cool completely for 12–24 hours. Check seals, label, and store in a cool, dark pantry.