Canned Apples with Cherries & Golden Raisins

I adapted this recipe from page 160 of Ball Complete Book of Preserving. It is a different take on canned apples, instead of the traditional plain simple syrup and apples.


The harvest from our two year-old Honeycrisp tree was good this year!


Canned Apples with Cherries & Golden Raisins


  • 8 pounds tart apples, peeled and cored, cut lengthwise into eights*
  • 2 cups granulated sugar
  • ½ cup dried cherries
  • ½ cup dried golden raisins
  • 2 Tbsp grated lemon zest
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 cups water
  • 1 Tbsp lemon juice


*Fill a large bowl with cold water and a good splash of lemon juice. Add apples to the bowl as you cut them.

Fill a canning kettle halfway with water, add in 4 quart mason jars or 8 pint jars, filling as needed with water to submerge. Bring to a boil. Add lids and bands to a tall saucepan, fill with water. Bring to a simmer, then turn off and let sit.

In a large pot combine the apples and sugar. Toss gently to coat the apples. Cover pot, let rest for 20 minutes.

Add in dried cherries, raisins, lemon zest, cinnamon, nutmeg, water. And lemon juice. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, and boil gently for 5 minutes minutes.

Meanwhile, lay out a clean kitchen towel, drain jars and place on it. Sterilize a canning funnel, ladle and slotted spoon, and air bubble removal tool.

Using a slotted spoon, pack hot fruit into hot jars, to within a generous ½” of top. Ladle hot suryp into jars, to cover the fruit, leaving ½” headspace. Run tool around inside edge to remove air bubbles. Add in more filling until you have a ½” inch head space. Wipe down rims with a dampened new paper towel. Put on a new canning lid, screw on a band until finger-tip tight.

Return jars to canning kettle, submerge canning rack, making sure water covers jars. Return to a boil, process covered for 20 minutes. Take off heat, remove lid, and let rest for 10 minutes. Take out, place on a cooling rack covered with a clean kitchen towel. Let cool, check seals for being flat. If any flex, store it in the refrigerator and use within a few days.

Store for up to a year in a cool and dark spot.

Makes about 8 pint or 4 quart jars.