Recipe: Dutch Apple Pie Jam

recipelink.com Chat Room Recipe Swap - 2001-07-28
From: recipelink.com

Dutch Apple Pie Jam
From: Lori-Dawn Hanna
Newsgroup: rec.food.recipes
Date: 11-14-95

This is one of my favorites! It works wonderfully on whole wheat toast, served with cheese or mixed with yogurt for an ice cream topping.
Makes 1750ml (7c)

450g (1 lb) tart green apples
125ml (1/2 cup)raisins
250ml (1 cup) water
75ml (1/3 cup) lemon juice
5ml (1 tsp) ground cinnamon
1ml (1/4 tsp) ground allspice
1.1l (4 1/2cups) granulated sugar
250ml (1 cup) firmly packed light brown sugar
2ml (1/2 tsp) margarine or butter
1 pouch of Certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 500ml (2 cups) Place in preserving kettle or Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine/butter.

Place kettle over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin. Bring to full rolling boil and boil hard for one minute, stirring constantly. Remove from heat.

Stir and skim foam for 5 minutes to prevent floating fruit. Pour quickly into sterilized jars, filling up to .5cm (1/2 inch) from the rim. Seal while hot with sterilized two-piece lids with new centers (the manufacturer will often include instructions on preparation).