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Post by ladymarmalade on Sept 1, 2020 8:31:10 GMT -5
I adore this jam!! The first time I made it I wasn't sure what the raisins were doing in it, but they really add to the flavor of the jam. If you don't relish the idea of the dark raisins mixed in with the apples, consider golden raisins for this one. The only note I have is that I do not use Granny Smith apples. I use whatever is in season or what I've picked at the time and need to use up- if it's from my trees that would be an Empire or Macintosh apple.
This recipe makes about 7-8 8 ounce jars of jam.
Apple Pie Jam
4 cups prepared fruit (about 1 lb. Granny Smith or other tart green apples) 1-1/4 cups water 1/2 cup raisins 2 Tbsp. fresh lemon juice 1 tsp. ground cinnamon 1/4 tsp. ground allspice 1 box SURE-JELL Fruit Pectin 1/2 tsp. butter or margarine 4 cups granulated sugar, measured into separate bowl 1 cup firmly packed light brown sugar
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Peel and core apples; finely chop or grind. Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.
Stir pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in all sugars quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon
Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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Post by brownrexx on Sept 1, 2020 15:21:10 GMT -5
I think that it sounds good and the first thing I thought was "raisins - that sounds good". It sounds almost like a chutney for flavor. My pear chutney has raisins and spices.
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