Angie Marie My favorite time of year is fall because I love canning and preserving. There’s something so satisfying about filling jars with homemade goodness to enjoy all year long. Living in a smaller space has made storage a challenge, but that hasn’t stopped me from continuing my annual tradition these past two autumns while full-timing in our RV. Most of my homemade preserves end up in the hands of family and friends, but this year, I’m considering selling small-batch jams and preserves under Tennessee’s cottage food laws.
I had my heart set on making peach preserves again, but the local orchard had already run out. Although I was disappointed, I didn’t leave empty-handed—they had plenty of apples! Apples take me right back to my childhood. We had an apple tree in our backyard, and our neighbor always had extras to share. The Appalachian region is known for its apple bounty, and we always had more than enough to enjoy.
When I can and preserve, I prioritize fresh, locally sourced ingredients. Living on the road these past two summers has made growing my own food impossible, but I still seek out the best seasonal produce. If I can’t find it locally, I buy what’s in season because that’s when it’s at its peak freshness. Thankfully, I was able to get these apples just down the road at a local orchard—crisp, juicy, and perfect for preserves.
Get Started
Before you begin, sterilize your canning jars, lids, and rings. I do this by placing them in my Instant Pot with 2 cups of water, setting it to high pressure for a couple of minutes, and leaving the keep-warm setting on. This keeps the jars hot, preventing cracking when you pour in the preserves, and ensures the lids are ready to seal properly.
While the jars are heating, peel and core your apples. You’ll need enough to make 6 cups of chopped apples—about 8 medium-sized apples. If you’re interested in making apple jelly later, save the peels and cores! Cut the apple slices to your preferred size; I like mine no larger than 1/2 inch so they soften nicely in the preserves.
Cook the Preserves
1.) In a large pot, combine 6 cups of chopped apples, 1 cup of water, and 1 tablespoon of lemon juice. Cover and simmer for 10 minutes to soften the apples and prepare them for the pectin.
2.) Stir in 1 package of pectin until dissolved. Bring the mixture to a rolling boil for 1 minute, stirring frequently.
3.) Add 4 cups of granulated sugar, stirring well. Return to a full rolling boil and boil hard for 1 minute, continuing to stir frequently.
4.) Remove from heat and stir in 2 teaspoons of nutmeg, cinnamon, or both for a cozy, spiced flavor. This step is optional, but it makes the preserves taste like apple pie filling!
5.) Carefully ladle the hot preserves into sterilized canning jars, leaving 1/4 inch of headspace. Wipe any excess preserves off the rims, then place the lids on and screw the rings on until they’re fingertip-tight.
Time to Process
1.) Place a wire rack in the bottom of your Instant Pot to keep the jars from touching the base.
2.) Arrange the filled jars on the rack. My 6-quart Instant Pot holds up to six half-pint jars at a time.
3) Add enough water to come about a quarter of the way up the sides of the jars.
4.) Close the lid and set the Instant Pot to max pressure for 10 minutes. Make sure to set it for pulse release and turn off the keep-warm setting.
5.) Once the timer is up, let the jars sit in the pot for 5 minutes before releasing the pressure manually.
6.) Carefully remove the jars and place them on a towel to cool. Once sealed, remove the rings and wipe off any excess preserves.
7.) Store sealed jars in a cool, dry place for up to 2 years. Any jars that didn’t seal should go in the fridge and be used within a few weeks.
Ingredients:
Ingredients
Pinch of cinnamon, nutmeg, or both (optional)
6 half-pint mason jars, with lids and rings
3 lbs. fresh apples, peeled, cored, and chopped
1 tbsp. fresh lemon juice
1 package pectin
4 cups granulated sugar
Instructions
Sterilize jars – Place jars, lids, and rings in the Instant Pot with 1-2 cups of water. Set to high pressure for 1-2 minutes, then leave on the keep-warm setting.
Prepare apples – Peel, core, and chop apples into your preferred size.
Cook apples – In a large pot, combine 6 cups of apples, 1 cup of water, and 1 tbsp. lemon juice. Simmer for 10 minutes.
Add pectin – Stir in 1 package of pectin and bring to a rolling boil for 1 minute, stirring frequently.
Add sugar – Stir in 4 cups of sugar. Bring back to a hard boil for 1 minute.
Add spices (optional) – Stir in a pinch of cinnamon, nutmeg, or both.
Fill jars – Ladle hot preserves into sterilized jars, leaving 1/4 inch of headspace. Place lids on and tighten rings until fingertip-tight.
Process jars – Arrange filled jars on the Instant Pot rack. Add water until it reaches 1/4 up the sides of the jars. Set the Instant Pot to max pressure for 10 minutes, pulse release, and turn off the keep-warm setting.
Cool and store – Let jars sit for 5 minutes before manually releasing pressure. Remove jars, let them cool, and store in a cool, dry place. Unsealed jars should be refrigerated.
That’s it! With just a little effort, you’ll have delicious homemade apple preserves to enjoy long after apple season ends. Whether you’re spreading it on toast, stirring it into oatmeal, or gifting a jar to a friend, there’s nothing quite like homemade preserves. Happy canning! 
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