Dutch Apple Pie Jam – 2011 1st Place: Jelly, Jams, Butter
Congratulations Vergie Hoyle on winning 1st Place in the Jelly, Jams, Butter category!
Dutch Apple Pie Jam
4 cups prepared apples
½ cup raisins
1 ¼ cups water
2 tablespoons lemon juice
1 teaspoon cinnamon
1 box fruit pectin
½ teaspoon butter or margarine, optional (this helps reduce chance of boiling over)
4 cups sugar
1 cup firmly packed light brown sugar
Peel and core apples. Chop finely. Combine apples, raisins and 1 ¼ cups water. Stir in lemon juice, and cinnamon. Add fruit pectin and butter. Bring mixture to a full rolling boil (a boil that does not stop boiling when stirred), stirring constantly.
Stir in all sugars quickly. Return to a rolling boil and boil for exactly one minute. Skim off foam, if necessary, with a metal spoon.
Ladle quickly into jars, filling to within ¼ inch to top. Wipe jar rims and cover with two-piece lids. Put jars in hot water bath. Process in boiling water for 10 minutes.