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Dutch Apple Pie Jam

1 lb tart green apples

1/2 c raisins

1 c water

1/3 c lemon juice

1 t ground cinnamon

1/4 t ground allspice

4 1/2 c granulated sugar

1 c firmly packed light brown sugar

1/2 t margarine or butter

1 pouch of Certo liquid fruit pectin



Peel, core and finely chop enough apples to measure 2 c. Place in Dutch oven
with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and
margarine/butter. Place pot over high heat and stir until it comes to a full
boil. Boil hard 1 min, stirring constantly. Remove from heat and immediately stir
in pectin. Bring to full rolling boil 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" from
the rim. Seal while hot with sterilized 2 piece lids with new centers.
Process 10 mins in hot water bath.

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