Dutch Apple Jam

I have no idea where I got this recipe. It was years ago since I’ve been making this for about twenty years.

Difficulty: Intermediate

Servings: about 6 half-pint jars

Prep Time: 30 minutes   Cook Time: 2 minutes  

Ingredients

Dutch Apple Pie Jam

4 cups prepared fruit (1 1/4 cups water or apple juice, 1/2 cup raisins, and
shredded Granny Smith or other tart apple to measure 4 cups total)
2 Tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups granulated sugar
1 cup firmly packed light brown sugar
1 box sure-jell pectin
1/4 teaspoon margarine

Directions

1. Peel and core apples. Grind in food processor. Sprinkle with fruit fresh, if desired.

2. In a 4-cup measure, place 1 1/4 cups water or apple juice. Add raisins. Then add shredded apple to bring the measure of it all to 4 cups. Place in a large 6-8 quart kettle.

3. Measure sugars into a separate bowl. Scrape excess sugar from cup with spatula to level for exact measure.

4. Stir pectin into prepared fruit, making sure pectin is dissolved. Add margarine. Over HIGH heat, bring to a boil, stirring constantly. When mixture comes to a full rolling boil, cook for exactly 1 minute. Time it.

5. Stir in sugars all at once. Bring back to a full rolling boil that cannot be stirred down with a spoon. Cook for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

6. Ladle quickly into hot jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands tightly. Process in a hot water bath for 10 minutes.

Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning

Submitted by: sharonfrye on October 20, 2011