Dutch Apple Pie Jam
Dutch Apple Pie Jam
1 lb tart green apples
1/2c rasins
1c water
1/3c lemon juice
1t ground cinnamon
1/4t ground allspice
4 1/2c granulated sugar
1c firmly packed light brown sugar
1/2t margarine or butter
1 pouch of Certo liquid fruit pectin
Peel, core and finely chop enough apples to measure 2c. Place in Dutch oven with rasins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine/butter.
Place pot over high heat and stir until it comes to a full boil. Boil hard 1 min. Stir constantly. Remove from heat and immediately stir in pectin. Bring to full rolling 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 1/2" from the rim. Seal while hot with sterilized 2 piecs lids with new centers. Process 10 mins in hot water bath.
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