~Apple Pie in a Jam~

Submitted by Lindsey Scarber

Adapted from a Ball Home Preserve Cook Book recipe

I like to double or quadruple the recipe. It's a lovely way to use up those apples!

My husband requests it every time we eat toast.

3/4 c.  Raisins  (I think I put in a little less)
6 c.   Chopped, cored, peeled Granny Smith or other apple
1 c.   Unsweetened apple juice
1 pkg.   regular powdered fruit pectin (1.75 oz/49-57 g)
7 c.   Sugar

1 tsp   cinnamon
1/2 tsp   nutmeg
The juice of 1 lemon, about 1/4 - 1/3 c.

In a food processor pulse raisins until finely chopped. Set aside. In a large, deep stainless steel saucepan combine apples and lemon zest and juice. Bring to a boil over high heat 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 full rolling boil stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.

Ladle hot jam into hot jars leaving 1/4 inch head space; remove air bubbles. Wipe rim and apply band and lid until finger-tip tight. Place jars in water bath canner and process 10 minutes. Remove canner lid, wait 5 minutes and then remove jars and cool and store.

Makes about six 8-oz jars, or 3 pint jars.