SURE.JELL Dutch Apple Pie Jam

Name: SURE.JELL Dutch Apple Pie Jam
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 70
Cuisine: American
Ingredients: 237 milliliters firmly packed light brown sugar; 1 teaspoons butter or margarine (optional); 946 milliliters prepared fruit (about 1 lb. Granny Smith or other tart green apples); 1 box SURE-JELL Fruit Pectin; 946 milliliters granulated sugar, measured into separate bowl (See tip below.); 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 2 Tbsps fresh lemon juice; 118 milliliters raisins; 237 milliliters water

The recipe SURE.JELL Dutch Apple Pie Jam could satisfy your American craving in approximately 2 hours. One serving contains 70 calories, 0g of protein, and 0g of fat. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 70. Many people really liked this condiment. A mixture of sure-jell fruit pectin, butter, fruit, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain well before filling.

Peel and core apples; finely chop or grind.

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Apple

Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.

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Lemon Juice

Allspice

Cinnamon

Raisins

Water

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Pot

Stir pectin into fruit in saucepot.

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Pectin

Fruit

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Pot

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.

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Butter

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.

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Ladle

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.

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Water

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.)