Dutch Apple Preserves
1 pound Granny Smith Apples, 3 to 4 apples
1/2 cup golden raisins
1 1/2 cups water
1/4 cup bottled lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon allspice
4 1/2 cups sugar
1 cup light brown sugar
1/2 teaspoon margarine
1 pouch fruit pectin
Wash 6 to 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 1/2 cups of
apple mixture into a 6 to 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.
|
• Wed 12 Nov 2008 - <em>Untitled Comment</em>
Thank you precious!
Rose
Edited by GrandmaRosie on Wed 12 Nov 2008 at 10:11 PM