Apple Preserves

By Tessie2


6 cups sliced, peeled, cored apples
1 cup water
1 tablespoon lemon juice
1 package powdered pectin
1/2 cup thinly sliced lemon
4 cups sugar
2 teaspoons nutmeg
Combine apples, water and lemon juice in a large saucepot. Cover; simmer 10 minutes. Stir in pectin; bring to a boil, stirring frequently. Add lemon slices and sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat. Skim foam if necessary. Stir in nutmeg. Ladle hot preserves into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 6 half-pints.