Dutch Apple Pie Jam
Ingredients
- 4 cups prepared fruit (about 1 pound Granny Smith or other tart green
- apples, 1/2 cup raisins, and 1-1/4 cups water)
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 4 cups granulated sugar
- 1 cup firmly packed brown sugar
- 1 box SureJell powdered fruit pectin
- 1/2 teaspoon margarine
Instructions
This assumes basic canning knowledge of preparation of jars, processing after sealing, etc. Peel and core apples; grind or finely chop. Add raisins and water. Measure 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon, and allspice. Carefully measure sugars and set aside. Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Ladle quickly into prepared jars, filling to within 1/8" of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands fingertip tight. Process 5 minutes in a boiling water bath.
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