Dutch Apple Pie Jam

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Dutch Apple Pie Jam
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Dutch Apple Pie Jam

Course Canning
Cuisine American
Keyword brown sugar, fruit pectin, granny smith apples, jams, raisins, sugar
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings 96 tablespoons
Calories 32kcal

Ingredients

  • 4 cups Granny Smith apples about 1 lb.
  • 1-1/2 cups water
  • 1/2 cup raisins
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 4-1/2 cups granulated sugar measured into separate bowl (See tip below.)
  • 1 cup firmly packed light brown sugar
  • 1/2 teaspoon butter or margarine optional
  • 1 pouch Certo Fruit Pectin

Instructions

  • 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. Chop finely or grind. Add water and raisins. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.
  • Stir sugars into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly 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 needed. Cover; bring water to gentle boil. Process 10 minutes.
  • Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
  • Makes: about 6 (1-cup) jars or 96 servings, 1 tablespoon each

Notes

Tip: To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition

Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 16mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4mcg | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg



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