Dutch Apple Pie Jam

450g (1lb) tart green apples
125ml (1/2c) raisins
250ml (1c) water
75ml (1/3c) lemon juice
5ml (1tsp) ground cinnamon
1ml (1/4tsp) ground allspice
1.1l (41/2c) granulated sugar
250ml (1c) firmly packed light brown sugar
2ml (1/2tsp) margarine or butter
1 pouch Certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 500ml (2c)
Place in preserving kettle or Dutch oven with raisins,water, lemon
juice, cinnamon and allspice. Stir in sugars and margarine/butter.

Place kettle over high heat and sitr until it comes to a full boil.
Boil hard for 1 minute, stirring constantly. Remove from heat and
immediately stir in liquid fruit pectin. Bring to full rolling boil
and boil hard for one minute, stirring constantly. Remove from heat.

Stir and skim foam for 5 minutes to prevent floating fruit. Pour
quickly into sterilized jars, filling up to .5cm (1/2 in) from the
rim. Seal while hot with sterilized two-piece lids with new centers.
( The manufacturer will often include instructions on preparation)

Makes 1750ml (7c)

-----

Back To:
Preserves