Cardamom Apple Preserves

4.80 from 10 votes

This delicious apple preserves tastes like apple pie, without the crust! It also makes a wonderful ice cream topping!

Prep Time20

Cook Time30

Resting Time30

Total Time20

Course: Condiments

Cuisine: American, Assyrian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 64kcal

Peel, core, and dice the apples. Add to a 6-quart Dutch oven.
Sprinkle diced apples with sugar, cinnamon, cardamom, vanilla, lemon zest and juice. Stir lightly, then allow to rest for 30 minutes until the apples release their juices.
Bring mixture to a boil, then simmer over medium heat, stirring occasionally, for approximately 25 minutes, or until the syrup thickens. Remember that the preserves will thicken further as it cools!
When the apples are translucent, and the preserves it thick, use an immersion blender to emulsify to the desired texture or leave chunky.
Ladle hot preserves into sterilized hot jars, leaving half-inch headspace. Wipe rims with clean dishtowel or paper towel. Add lids and hand tighten collars.

Place sterilized jars in a hot water bath canner. Make sure the jars are completely submerged in water. Process for 15 minutes, then allow to cool on the a rack or towel. Make sure the jars are sealed before labeling and storing in a dark, cool pantry. Refrigerate any jars that don't seal!

I like to leave some of the apples unpeeled because I enjoy the added texture, but it's really a matter of preference.
Apple preserves can be enjoyed in so many ways besides toast. Pour some over ice cream, pumpkin spice pancakes, or these pfannkuchen (German pancakes). It can also be used as a filling for apple turnovers.
Sealed and processed apple preserves will last up to a year or longer when stored in a cool and dark location.
Opened jars will last a few months in the refrigerator.