Apple Pie in a Jar - What could be Better!

Christmas Project 4....Check!

Not wanting to disappoint those on my gift list who love and look forward to this holiday treat, I stirred up two batches of a yummy jam on Sunday for my next Christmas project. It has become a family and friends favorite...Dutch Apple Pie Jam. A mixture of apples, raisins and spice...makes for an excellent holiday treat.

One of the secrets to making Jellies and Jams is to prepare your works space before you start cooking by: pre-measure sugar into a separate bowl; sanitizing jars (I like to run them through the dish washer) and temper the jars with hot water - as with the lesson we learned this summer - have more jars ready than you think you will need; have your lids simmering in warm water to prepare seals; have a clean cloth ready to wipe jar lips and treads; and have a large metal cooking spoon and ladle ready to use (never use wood or plastic when making jellies and jams).

Dutch Apple Pie Jam

Ingredients:

2 Large Granny Smith Apples, peeled, cored, and finely chopped (you need around 4 cups of fruit)

1 1/2 cup water

1/2 cup raisins

2 Tablespoon lemon juice

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground clove

1 box of pectin (such as Sur Jell or Ball)

1/2 teaspoon butter (to keep jam from foaming up during cooking)

4 cups of granulated sugar

1 cup firmly packed brown sugar

Directions:

Sprinkle the apples with lemon juice - I like to do it as I am chopping the apples to insure they do not start turning brown while I am chopping. Mix apples, raisins, butter and water into your cooking pot. Start cooking the apple mixture for 3-4 minutes. Add pectin, stir until fully dissolved. Bring to a full boil. Add sugars all at once. Stir and continue cooking - add more water (1/8 of a cup at a time) if the mixture is too thick. Bring the mixture to a full boil, boil for 1 full minute.

Ladle hot jam into jars, wipe jar lip and threads with clean cloth, lay on the hot seal, tighten with jar ring.

Now you have two options to finish sealing your jars. You can place them in a water bath caner and process for 10 minutes. Or turn the jars with hot jam over, allow to sit for 5 minutes then flip the jars over - this causes a vacuum and seals the jar.

Not only will you enjoy this jam on toast and breads, but it is also yummy stirred into a warm bowl of oatmeal.

Enjoy!