Dutch Apple Preserves
1 pound Granny Smith Apples (3-4 apples)
½ cup golden raisins
1-1/2 cups water
¼ cup bottled lemon juice
1 teaspoon ground cinnamon
¼ teaspoon allspice
4-1/2 cups sugar
1 cup light brown sugar
½ teaspoon margarine
1 pouch Certo Fruit Pectin
- Wash 6- 8 ounce (1/2 pint) jars and screw bands and set aside.
Wash and prepare lids according to manufacturers directions.
Cut open pectin pouch, stand upright in a cup and set aside.
- To prepare fruit mixture: Peel and core apples, finely chop.
In a medium bowl combine apples, raisins, and water. Measure
3 and ½ cups of apple mixture into a 6-8 quart saucepan.
Stir in lemon juice, cinnamon, and allspice.
- Add sugar and margarine to apple mixture. Margarine reduces
foaming during boiling. Bring to a boil over high heat, stirring
constantly. Bring to a full rolling boil. (A full rolling boil
is one that continues to bubble while you are stirring.)
- Quickly add pectin, stir. Return mixture to a full rolling
boil and boil hard for exactly 1 minute, stirring constantly.
Remove from heat and continue to stir for 15 seconds longer.
Skim off any foam with a metal spoon.
- Quickly ladle preserves into clean 8-ounce jars. Wipe jar
rims and threads with damp clothe.
- Cover with two-piece lids. Process in boiling water bath canner
for 10 minutes. Remove jars and cool completely before checking
seals. Check seals. Label and date. Makes 6 (1/2-pint jars).