Hello Lovelies,

I canned the remaining apples I had. I had found a great daily on honeycrisp apples. Find how here. This recipe was so easy also doesn’t require a pressure canner. Just a really deep pot taller than your jars. I used pint jars and this recipe filled 8 pints.

-12-15 honeycrisp apples

-5 cups of water

-2 dashes of cinnamon

-2-3 whole cloves

-1 1/2 cup of sugar

Prepare your diced apples by peeling and coring your them. Cut them in to chunky pieces and soak in lemon water until they are all cut up.

In a medium sauce pan, combine water, sugar, cinnamon,  clove, and salt. Bring mixture to simmer for 5 minutes until sugar is completely dissolved.

Sterilize your jars and fill with drained apples packing them down slightly. Fill one inch below the rim. Pour syrup over the apples also one inch below the rim. Put the lids on your jars, wipe the rims, and process in boiling water for 30 minutes. Make sure the water covers the jars by one inch.

They look so yummy. I didn’t follow recipes necessarily because a lot said to cook the apples until soft. Well, I don’t know about you but I don’t like mushy apples to only cook or bake with them later and turn them even more mushy. I wanted versatility and decided to not cook them. This way, I get apples with some substance to them later on. This allows me to use them anyway I choose such as  applesauce, syrup,  pie filling, or use them diced in recipes.

Total cost to make 13 pints of maple apple jam, diced apples, and apple butter was about .40 cents per jar including tax.  The apples were the only cost and that was because I scored a big deal. Pay attention to food sales that are not advertised.  You may score big!

Read more about canning here.