Our Forums Have Closed
When I had visited some friends in upper Michigan I bought a jar of Dutch Apple Pie Jam from a farmstand and would like the recipe so I could try making it myself, would anyone have the recipe the could post or send? Thank You in advance.
4cups prepared fruit (about 1 lb. Granny Smith or other tart green apples)
2Tbsp. fresh lemon juice
1tsp. ground cinnamon
1/4tsp. ground allspice
1box SURE-JELL Fruit Pectin
1/2tsp. butter or margarine (optional)
4cups granulated sugar, measured into separate bowl (See tip below.)
1cup firmly packed light brown sugar
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PEEL and core apples; finely chop or grind. Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.
STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in all sugars quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Thank You very much.
I'll try the recipe when the weather cools off, just too hot to can right now.
Dutch Apple Pie Jam
1 pound tart green apples
1/2 cup raisins
1 cup water
1/3 cup lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 1/2 cups granulated sugar
1 cup firmly packed light brown sugar
1/2 teaspoon butter or margarine
1 pouch Certo liquid fruit pectin
Peel, core and finely chop enough apples to measure 2 cups. Place in Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and butter or margarine.
Place Dutch over over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin. Bring to full rolling boil and boil hard for one minute, stirring constantly. Remove from heat.
Stir and skim foam for 5 minutes to prevent floating fruit. Pour quickly into sterilized jars, filling up to 1/2 in from the rim. Seal while hot with sterilized two-piece lids with new centers.