- 6
Ingredients
- 1 pound Granny Smith Apples (3-4 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 Certo Fruit Pectin
Preparation
Step 1
Wash 6 (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 6-8 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 jars. Wipe jar rims and threads with damp cloth.
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.