Dutch Apple Pie Jam
Source of Recipe
kraftfoods
Prep Time: 45 min
Total Time: 3 hr min
Makes: About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
6-1/2 cups prepared fruit (buy about 2-1/2 lb. Granny Smith or other tart green apples)
3/4 cup water
1/2 cup raisins
1/4 cup fresh lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 box MCP Pectin
1/4 tsp. butter or margarine
4 cups granulated sugar, measured into separate bowl
1/2 cup firmly packed light brown sugar
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PEEL and core apples; finely chop or grind fruit. Measure 6-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in water, raisins, lemon juice, cinnamon and allspice.
STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugars. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Note
Jam is soft set; best when served cold.
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