Apple Marmalade

Apple Marmalade

6 cups peeled, cored and sliced apples
1 cup water
1 tablespoon fresh lemon juice
1 (57 g) package fruit pectin
4 cups white sugar
1 lemon, sliced thin
1 teaspoon ground cinnamon

In a large stainless or enamel stock pot combine the apples, water and lemon juice. Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking. Stir in fruit pectin. Bring to a full boil, stirring constantly. Add sugar, lemon slices and cinnamon. Return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space. Process in a boiling water bath for 5 minutes for half-pints, 10 minutes for pints at altitudes up to 1000 feet.

First attempt at using Pomona Pectin (11-30-10):

6 cups sliced apples
1 cup water
6 Tbsp lemon juice
4 1/2 tsp Pomona pectin
1 1/2 cups sugar
1 lemon, sliced thin
1 tsp ground cinnamon
6 tsp calcium water

In a large stainless or enamel stock pot combine the apples, water and lemon juice. Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking. Add calcium water. Stir together sugar and pectin. Bring to a full boil, stirring constantly, for 1-2 minutes to dissolve pectin fully. Add lemon slices and cinnamon. Stir and cook for 1 more minute. Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space. Process in a boiling water bath for 5 minutes for half pints, 10 minutes for pints at altitudes up to 1000 feet.