Amaretto Apple Preserves

I’ve been up to my ears in apples this fall. We signed up for a new fruit CSA this year in addition to our usual apple CSA.  When I signed up, I was thinking of all of the berries and peaches that we’d enjoy over the summer.  I didn’t give much thought to the fact that, come fall, we’d be getting twice the apples.

We’ve certainly been eating our share of apples, but with just two of us, it’s hard to keep up.  I’ve made quite a bit of apple butter and applesauce, too.  But, one only needs so many jars of apple butter and apple sauce.  So, when Tracy over at Sugarcrafter posted this recipe for Brandied Apple Preserves, I knew I had to give it a try. It’s perfect for getting using up a few extra apples, plus I think it will make great holiday gifts in the coming months.

I didn’t have any brandy in the house when I wanted to give the recipe a try.  I did, however, have a big bottle of amaretto liqueur that has been neglected for a while, so I decided to use that in the preserves. I like the way the sweet almond flavor paired with the apple pie-like preserves… It’s a subtle flavor (so, if you’re not big on almond liqueur, don’t write this one off just yet!), but I think it is absolutely fabulous. I had a few extra spoonfuls left over after I filled my jars, and I just couldn’t leave them alone.

These preserves are fabulous as they are… I’d definitely recommend making a batch (or two!) since you will find the recipe perfect for biscuits, toast, or even crackers.  I am happy for just about any excuse to eat a spoonful or two.  But, I think the recipe will also lend well to some new recipes in the coming months. Save a jar or two for the holidays… I have a few recipes in mind that I think you will enjoy!

Amaretto Apple Preserves
Makes about 7 half-pint jars

Instead of reprinting the recipe here, please head on over to the original recipe for Brandied Apple Preserves from Sugarcrafter. I’ve provided a few notes below on how I adapted and prepared the recipe.

• Substitute 3/4 cup of amaretto liqueur for the 3/4 cup of brandy in the original recipe
• Increase cinnamon from 1/2 teaspoon to 1 teaspoon

I peeled and cored my apples, and then cut them into a small dice. Combine the apples with the water and lemon juice.  Cover and boil gently for about 10 minutes, until soft. Remove from the heat, stir in the amaretto liqueur.  Whisk in the spices and powdered pectin.  Bring to a boil, then add the sugar.  Return to a rolling boil, and boil for one minute.

Fill your jars, leaving 1/4-inch of headspace.  Fit with lids and bands, and process in boiling water for 10 minutes.  Let the jars rest in the canner for 5 minutes with the lid off before removing the jars from the water.  Let the jars rest 24 hours.

First time canning? Be sure to check out these guidelines for boiling water canning!  I have done my best to ensure that this recipe is safe for canning, and  I used a reputable source.  However, it is always important to double check the guidelines to make sure a recipe is safe for canning.