Apple Jam Preserves Recipe

6 cup peeled-cored-sliced apples
1 tablespoon lemon juice
1  lemon; thinly sliced
4 cup sugar
1 cup water
1 pkg pectin
2 teaspoon ground nutmeg

This is NOT jam.  I like to use these warmed as a side dish (like

escalloped apples). This is from the Ball Blue Book.

Mix apples, water, lemon juice in large pot. Simmer covered 10 min.
Stir in pectin and bring to full rolling boil, stir frequently. Add
lemon slices/sugar and bring to full rolling boil again and boil for
1 min, stir frequently.  Remove from heat and add nutmeg. Pour into
hot jars or cool and put into freezer containers. If canning, process
10 min in boiling water bath. Yield 6 half pints.   IF FREEZING, MAKE
SURE YOU COOL FIRST, IT WILL BE HOT ENOUGH TO MELT PLASTIC ! 

Cranberry Preserves

2 medium apples
3 cup sugar
3/4 cup water
4 1/2 cup cranberries
1 tablespoon grated lemon peel
1/4 cup creme de cassis

Peel, core and coarsely dice apples. Heat sugar and water in heavy
large saucepan over low heat, swirling pan occasionally, until sugar
dissolves. Add cranberries, apples and lemon peel. Bring to boil.
Reduce heat to medium and cook until consistency of thick jam,
stirring frequently, about 20 minutes. Stir in cassis to taste. Cool
completely before serving. (Can be stored in refrigerator 1 month.)

Cranberry-Orange Jam

4 cup (1 lb) fresh or frozen cranberries
3 cup water
3/4 cup orange juice
1/4 cup lemon juice
4 cup sugar
2  pouches certo liquid pectin

Place cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to
a boil over high heat; reduce heat and simmer, uncovered, until
berries begin to pop (about 10 minutes). Drain well, reserving
liquid. Place cranberries in a blender or food processor and whirl
until smooth; add enough of the reserved liquid to berries to make 4
cups.

Return berry puree to pan.  Stir in orange juice, lemon juice, and
sugar until well blended.  Bring to a full rolling boil over high
heat, stirring constantly; then boil, stirring for one minute. Remove
from heat and stir in pectin all at once.  Skim off any foam.

Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4"
head space. Wipe rims and threads clean, seal, blah, blah, blah.
Process for 5 minutes in boiling water bath. Makes about 6 half pints.