4 (1/2 pint) jars
- 6 cups apples or pears, peeled and quartered
- 2 cups water
- 1 2/3 cups C&H® Granulated Sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 pinch salt
- 2 teaspoons lemon juice
Cook fruit and water in heavy saucepan until soft, stirring frequently. Puree in blender or food processor. Return to pan.
Add sugar, cinnamon, nutmeg and a pinch of salt. Boil briskly, stirring frequently. As the mixture thickens, reduce heat and cook until no liquid separates from pulp when placed on a cold saucer. Add lemon juice; stir.
Ladle into hot, sterilized canning jars, leaving 1/4 inch head space. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil 15 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.