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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 ts Ground Cinnamon
1/4 ts Ground Allspice
4 1/2 c Granulated Sugar
1 c Firmly packed light brown sugar
1/2 ts Margarine or butter
1 Pouch Certo liquid fruit pectin
Peel, core and finely chop enough apples to measure 2 c. Place in preserving kettle or Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine/butter.
Place kettle over high heat and sitr 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 centres