Today I am thankful that the  bushel of apples is finally down to one single trug full.

I am thankful that we made a spicy apple pie, six pints of apple pie filling, and over nine pints of apple butter.

I am thankful I made this Apple Marmalade.

Happy Thanksgiving, Ya’ll!!!!!!

Apple marmalade, you ask?   Never heard of such a thing?

Intrigued?

Well, you should be.   This stuff is gold.  Stupendous. Magnificent.

Definitely worth the effort.

This recipe comes from that beloved  Ball Complete Book of Home Preserving that my mom got me for an early birthday present this past summer.   I have used it and used it and used it.   Everything we have made out of it has been delicious (with perhaps the exception of the Chunky Mustard Pickles which look like they’re canned in lemon curd).

Lately, I have been trying not to publish recipes from cookbooks unless I have made significant changes to them.

This recipe, however, must be shared with the masses.

It is that good.

Apple Marmalade
from Apple Preserves from  Ball Complete Book of Home Preserving

6 c. apples, peeled, cored and sliced
1 c. filtered water
1 T. bottled lemon juice
1 pkg. powdered pectin
1 medium lemon (Slice the lemon thin and then quarter each slice.)
4 c. sugar
2 t. nutmeg

Prepare canner, jars and lids.

In a stainless steel kettle, combine apples, water and lemon juice.  Bring to a boil over high heat, stirring often.   Reduce heat, cover and boil gently, stirring occasionally, for 10 minutes.

Removed from heat and whisk in powdered pectin until pectin is dissolved.   Return to high heat and bring to a boil, stirring frequently.   Add lemon slices, sugar and  nutmeg.  Return to a full rolling boil, stirring constantly.   Boil hard, stirring constantly, for 1 minute.   Remove from heat and skim off foam if necessary.

Ladle hot mixture into hot sterilized jars, leaving 1/4 inch headspace.   Wipe rims, place on lids, and tighten bands.

Place jars in canner, ensuring they are completely covered with water (about 1 inch).  Bring to a boil and process 10 minutes.   Remove canner lid and wait 5 minutes to remove jars.

Cool and store.

Yes, I know that this is not a true marmalade recipe, but you will be fooled.   The  Ball Complete Book of Home Preserving  suggests you spoon this golden deliciousness into baked mini-tart shells for mini-desserts.   What a great idea for a holiday dessert buffet.

I had two huge pots cooking of luscious apple goodness one weekend.

Grandma’s Apple Butter on the left and Apple Marmalade on the right.

We haven’t tried tarts yet but this marmalade can’t be beat on a warm-from-the-oven roll with butter.

Total aside:  We could not have made it through our apple preserving quest without this little gadget.

This crazy looking device peels, cores and slices with just a turn (or two or three) of the handle.  It is remarkable.

I am thankful for this apple peeler.

And sincerely, I am thankful that we are spending the day with family.   I hope you are doing the same.

Have a lovely Thanksgiving with family and friends!