Name: Apple Orange Preserves
Cuisine: American
Ingredients: 6 cups organic sliced, peeled & cored apples 1 cup water 1 tablespoon lemon juice 1/2 cup sliced oranges (sliced as thin as you can get) 4 cups raw sugar 6 tablespoons ball classic pectin

Apple orange preserves. This is one of my all-time favorite preserves. I know it sounds funny, but I love it!!! Especially on hot biscuits in the morning with a cup of hot tea or coffee. The tastes are just wonderful, like a kiss between fall and summer. You have to try it! I think you will like it. It is the yummy apple with the bright citrus taste of the orange to carry it away. This is super easy to make and you will have them all year. They make wonderful Christmas gifts too. Tie a ribbon around it and it is ready to gift (Wink).

apple orange preserves recipe | canning jar filled with apple orange preserves

How Do You Can Preserves?

Contents hide

1 How Do You Can Preserves?

2 What Is The Difference Between Canning And Preserving?

3 Can You Waterbath Orange Marmalade?

4 What Is The Difference Between Jam And Preserves?

5 What Do You Use Preserves For?

6 Which Is Better For Baking Fruit Preserves Or Jelly?

7 Are Preserves Healthier Than Jelly?

8 What You Need To Make Apple Orange Preserves

9 Apple Orange Preserves Recipe

10 Delicious Apple Orange Preserves

10.1 Ingredients

10.2 Instructions

10.3 Canning And Preserving Videos:

You can preserves by using a water bath method or a steam canning method. It is not necessary to pressure can preserves

What Is The Difference Between Canning And Preserving?

Canning is one way of preserving food but it is by no means the only way. You can freeze, dehydrate, freeze-dry, etc. All of these methods help to preserve what you are wanting to not go bad. So canning is preserving but preserving is not just canning but a host of methods of preserving food.

Can You Waterbath Orange Marmalade?

Yes, orange marmalade is made with a water bath canner or a steam canner.

What Is The Difference Between Jam And Preserves?

There is often confusion about jelly, jam and preserves. Jelly is made with the juice of the fruit so it will not have any pieces of fruit in it at all. Jam has small pieces of fruit in it and preserves will have larger pieces of fruit and sometimes whole fruit in it.

What Do You Use Preserves For?

Preserves are for danishes, served on bread and toast like jam and on biscuits as well. We have served a spoon of it in plain homemade yogurt or on top of vanilla ice cream. You can use it in thumbprint cookies, make homemade pop tarts, make bar cookies and little fruit tarts. You can serve it on a charcuterie board with crackers, cheese, and fresh fruit or put a dollop in your morning smoothie.

Which Is Better For Baking Fruit Preserves Or Jelly?

We would say that preserves or jams are better for baking than jelly.

Are Preserves Healthier Than Jelly?

The only difference between the two is the preserves have the actual fruit pieces and the jelly just fruit juice.

What You Need To Make Apple Orange Preserves

Waterbath canner with grate to protect the jars or steam canner
1/2 pint glass canning jars
Canning jar lids and rings or reusable canning jar lids
Magnetic jar lid lifter
Ladle
Knife
Cutting board
Measuring cups
Measuring spoons
Pot for making the preserves
Wooden spoon with a long handle
Hot pan holders
Canning jar tongs or jar lifter
Towels
Washcloth
Paper towels or clean lint-free cloth
Apron to protect your clothes

Apple Orange Preserves Recipe

Ingredients: 6 cups organic sliced, peeled & cored apples 1 cup water 1 tablespoon lemon juice 1/2 cup sliced oranges (sliced as thin as you can get) 4 cups raw sugar 6 tablespoons ball classic pectin Directions: Combine apples, water, and lemon juice in a large saucepan. Cover and let simmer for 10 minutes. Stir in pectin. Bring to a boil, and stir frequently. Add lemon slices, and sugar, stir until sugar is dissolved. Return to a boil, and let boil hard for 1 minute while stirring. Remove from heat, and skim the foam off of the top if necessary. Ladle hot preserves into hot jars, leaving 1/4 inch head-space. Adjust lids and process 10 minutes in a boiling-water canner. If you are steam canning:

Make sure the bottom of your steam canner has at least 3 quarts of water in it.
Fill the jars with vegetables and then brine as above.
Wipe down the rims and place the 2 piece lids on your jars and tighten to just tight. Don’t over-tighten because the air needs to get out.
Place jars into your steam canner.
Place the lid on top of the steam canner.
When you see steam coming out of the top out of the hole on top of your canner then start timing for 15 minutes. Remove from heat when done and let sit for 5 minutes to cool
Remove hot jars with the bottle lifter / Jar tongs onto a flat surface like the countertop with several layers of folded towels to protect the surface.
Leave a space between each jar. Let cool for 24 hours without disturbing
Label jars with date and what it is and store in a cool, dark place.
Will last over a year.

Remember: you have to increase processing times above 300 metres (1000 feet) just as you do for water-bath processing.

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