Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/18/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the tested recipe card.
Source & provenance
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Safety classification
Tested recipe. Documented by Bernardin.
Processing details
- Method: Boiling-water
canning ; hot pack - Jar size: 250 ml jars
- Headspace: 1/4 inch (0.5 cm)
- Processing: 10 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s guidance above that elevation.
Tested/documented source
Bernardin: Apple Marmalade — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
- Prepare canner, jars, lids, and measured ingredients.
- Complete every preparation and cooking stage in the card.
- Hot-fill, process for elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 ml jars with lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, bubble tool, and thermometer where specified
Visual method guide
- Prepare fruit as documented.
- Cook to the source’s stated gel or butter stage.
- Hot-fill and maintain 1/4 inch (0.5 cm).
- Process under at least 1 inch of boiling water.
Safety essentials
Keep the tested apple, lemon-slice, water, lemon-juice, sugar, original-fruit-pectin, and cinnamon proportions. Do not substitute another pectin formula.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
Apple Marmalade — Bernardin is a tested Bernardin fruit spread.
Before you begin
Read the complete recipe card and source, measure every ingredient, and confirm your elevation.
Altitude-adjusted processing
10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s documented adjustment above that elevation.
Apple Marmalade — Bernardin
Ingredients
- 6 cups (1500 ml) prepared apple slices, about 5 large apples
- 1/2 cup (125 ml) paper-thin lemon slices, about 1 medium lemon
- 1 cup (250 ml) water
- 1 tbsp (15 ml) lemon juice
- 4 cups (1000 ml) granulated sugar
- 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
- 1 tsp (5 ml) ground cinnamon
- Fruit-Fresh® Fruit Protector
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Peel, core and slice apples; measure 6 cups (1500 ml).
- As you work, place apples in a colour protection solution with Fruit-Fresh® : 4 tbsp (60 ml) Fruit-Fresh® dissolved in 8 cups (2000 ml) water. In a large stainless steel saucepan combine prepared drained apple slices, water and lemon juice. Cover and boil gently 15 minutes. Measure sugar; set aside.
- Whisk Fruit Pectin into apple mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add all the sugar, lemon slices and cinnamon. If desired, add 1/2 tsp (2 ml) butter or margarine to reduce foaming.
- Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; stir 1 minute, skim off foam if necessary. Quickly ladle hot marmalade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace).
- Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water.
- Repeat for remaining marmalade. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as a spread or use with breakfasts, desserts, baked goods, or savory pairings.
Frequently asked questions
Can I use a larger jar?
No. Use only the documented jar size.
Can I change the sugar or pectin?
Do not alter the tested formulation for shelf-stable storage.
Recipe context
This tested fruit spread is not interchangeable with an unprocessed refrigerator preparation.
Troubleshooting
Seal failure: Refrigerate the jar. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only.