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Apple Spice Marmalade

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Apple Spice Marmalade @ AVirtuousWoman.org

This is one my family’s favorite jams! Unfortunately it is one of the first ones to disappear, so I really need to make some more! You will love this recipe and it is especially good served on a buttered and toasted slice of my Sweet Sourdough Bread! And since it is apple canning season again, I thought I would share my original recipe….

Apple Spice Marmalade {a canning recipe} | A Virtuous Woman #autumn #canning #preserves

Apple Spice Marmalade

  • 3 (2-inch) cinnamon sticks
  • 1/2 tsp cloves
  • 1/2 fresh orange, unpeeled, quartered, seeds removed, thinly sliced
  • 6 medium apples, peeled, cored, and finely chopped (6 cups)
  • 2 cups water
  • 1/4 cup orange juice
  • 5 cups sugar

In an 8- to 10-quart kettle, combine spices, orange slices, apples, water and orange juice. Bring to a boil. Reduce heat and simmer until apples are tender, about 10 minutes.

Add sugar. Boil for 15 minutes, until the mixture is thick and clear, or until it sheets when poured from a metal spoon. Remove from heat and skim off foam. Pour at once into hot, sterile jars. Wipe jar rims clean and seal. Makes 3 pints. YUM!

Apple Spice Marmalade @ AVirtuousWoman.org

Yields 3 pints

Apple Spice Marmalade
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Ingredients

  • 3 (2-inch) cinnamon sticks
  • 1/2 tsp cloves
  • 1/2 fresh orange, unpeeled, quartered, seeds removed, thinly sliced
  • 6 medium apples, peeled, cored, and finely chopped (6 cups)
  • 2 cups water
  • 1/4 cup orange juice
  • 5 cups sugar

Instructions

  1. In an 8- to 10-quart kettle, combine spices, orange slices, apples, water and orange juice. Bring to a boil. Reduce heat and simmer until apples are tender, about 10 minutes.
  2. Add sugar. Boil for 15 minutes, until the mixture is thick and clear, or until it sheets when poured from a metal spoon. Remove from heat and skim off foam. Pour at once into hot, sterile jars. Wipe jar rims clean and seal. Makes 3 pints.
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https://avirtuouswoman.org/apple-spice-marmalade/

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6 Comments

  1. This looks delicious! I am on the prowl for the old-fashioned pear preserves. Have you seen such a receipt?

    Thanks,
    Matty
  2. Connie, I actually used apples from our trees.... and I have no idea what kind they are. However, they taste similar to say a McIntosh maybe or a Gala? Hope that helps!

    Melissa Ringstaff
    1. Molly, you can fill the jar, and put the lids and rims on then flip them over for five minutes {upside down} and then flip them back over and they should seal just fine and be safe to eat later. If you feel better about doing the water bath - bring the water to a boil and boil for 5 minutes - adding 5 extra minutes for each 1000 feet in elevation - i.e. I have to can them at 10 minutes because we are at 1500 ft elevation. I hope that helps! Thanks for asking. I do hope you enjoy the jam - it's amazing!

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