Moms Apple Pie In A Jar

Ingredients

• 3/4 cup raisins or dried cranberries
• 6 cups chopped cored peeled Granny Smith or other tart apples
• Grated zest and juice of 1 lemon
• 1 cup unsweetened apple juice
• 1 package (1.75 ounces) regular powdered fruit pectin
• 9 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

Serve this luscious apple jam on bread, or as a filling for mini-tarts or a topping for spongecake or ice cream.

Prepare canner, half-pint jars and lids.

In a food processor fitted with a metal blade, 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 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 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.

Ladle 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 fingertip-tight.

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.

Makes about 6 half-pint jars.

– “Ball Complete Book of Home Preserving”