SURE.JELL Dutch Apple Pie Jam
- 4 cups prepared fruit (about 1 lb. Granny Smith or other tart green apples)
- 1-1/4 cups water
- 1/2 cup raisins
- 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1 box SURE-JELL Fruit Pectin
- 1/2 tsp. butter or margarine (optional)
- 4 cups granulated sugar, measured into separate bowl (See tip below.)
- 1 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.
- Add water and raisins.
- Measure exactly 4 cups into 6- or 8-quart saucepot.
- Stir in lemon juice, cinnamon and allspice.
- Stir pectin into 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 all sugars 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 1/4 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.)
green apples, water, raisins, lemon juice, ground cinnamon, ground allspice, butter, granulated sugar, brown sugar
Taken from www.kraftrecipes.com/recipes/surejell-dutch-apple-pie-jam-57361.aspx (may not work)