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Apple Preserves

Drew harvested apples on our property, and together we can Apple Preserves. And bake biscuits. Apple Preserves (from the Ball Blue Book of Preserving). 6 cups apples (sliced, peeled and cored). 1 cup water. 1 tablespoon lemon juice. 1 package powdered pectin. 1/2 cup thinly sliced and seeded lemon (about 1 medium). 4 cups sugar. 2 teaspoons nutmeg. Combine apples, water and lemon juice in a large saucepot. Cover, simmer 10 minutes. Stir in powdered pectin. Bring to a boil, stirring frequently. Add lemon slices and sugar, stirring until sugar dissolves. Return to a rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat. Skim foam if necessary. Stir in nutmeg. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. You’re listening to: As We Go by the 126ers