Dutch Apple Pie Jam
 
450 (1 lb) tart green apples
125 millileters  (1/2 cup) raisins
250 millileters  (1 cup) water
5 millileters  (1/3 cup) lemon juice
5 millileters  (1 tsp) ground cinnamon
1 millileters  (1/4 tsp) ground allspice
1.1   l (4 1/2 cup) granulated sugar
250 millileters  (1 cup) firmly packed light brown sugar
2 millileters  (1/2 tsp) margarine or butter
1   pouch Certo liquid fruit pectin
 
Peel, core and finely chop enough apples to measure 500ml (2cup) 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. 
 
 
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(ID: 79587) Mirror: rec.food.recipes: Sat, Jan 25, 2003


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