Frank's Recipes! Dutch Apple Pie Jam

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Dutch Apple Pie Jam

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

Peel, core and finely chop enough apples to measure 500ml (2 cup) 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 sitr 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 in) from the rim. Seal while hot with sterilized two-piece lids with new centres. (The maufacturer will often include instructions on preparation)

Makes 1750ml (7cup)

I have been putting 3 cups of chopped apples in and it could use more. You may have to turn the jars as the pectin sets up to keep the apple suspended and not in top of jar.