Recipe Archives->Preserving->Apple Pie Jam

 
Dutch Apple Pie Jim
 
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 Sure-Jell powdered fruit pectin
1/2 teaspoon margarine

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.

Notes: Fingertip tight is as tight as you can screw the lid using
only your thumb and middle finger.

You could omit the raisins and increase the apple by 1/2 cup, if
you don't care for raisins.

Printable version: apple-pie-jam.txt.