”Apple Pie in a Jar” Jam
Adapted from Ball “Complete Book of Home Preserving”
Makes about 10 4-oz jars
3/4 c. raisins
6 c. chopped cored peeled Granny Smith or other tart apples
Grated zest (finely chopped) and juice of 1 lemon
1 c. unsweetened apple juice (I used some apple juice that I had canned earlier this fall)
1 pkg. (1.75 oz.) regular powdered fruit pectin
9 c. sugar
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1. Prepare canner and sterilize jars and lids.
2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside.
3. In a large, deep stainless steel saucepan, combine apples and lemon zest and juice. Bring to a boil over high heat, stirring frequently.
Reduce heat and boil gently, stirring occasionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently.
Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly for 1 more minute.
Remove from heat and stir in cinnamon and nutmeg. Skim off foam.
4. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Enjoy!