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.

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