Dutch Apple Jam

5 from 1 vote

This sweet and delicious spread is full of real pieces of tart apples and raisins. Dutch Apple Jam is sweet and swirling with fall apple pie spices and makes the perfect recipe for canning. Savor fall all year long with this easy jam.

Prep Time35

Cook Time10

Total Time45

Course: Condiment

Cuisine: American

Diet: Vegetarian

Servings: Ounces

Calories: 109kcal

Author: Aimee Mars

Equipment

6 to 8 Quart Pot
Chefs Knife
Water Bath Canner
Canning Kit
Half-Pint Jars with Lids

Ingredients

1½ lbs Green Apples peeled, cored, and chopped
1¼ cups Apple Juice
1 cup Raisins
2 tablespoons Lemon Juice
2 cups Sugar
2 teaspoons Apple Pie Spice
3 tablespoons Powdered Fruit Pectin or cornstarch
1 cup Brown Sugar packed

Instructions

Apple Jam

Place the coarsely chopped apples, apple juice, raisins, and lemon juice in a 6 to 8 quart pot and stir to combine.
In a small bowl mix 1/4 cup of the sugar, the apple pie spice, and pectin. Pour the mixture into the pot and stir to combine with the apples.
Bring the apple mixture to a boil over high heat, stirring constantly. Stir the remaining sugar and brown sugar into the mixture.
Continue to let the mixture boil, stirring constantly, for an additional 2 minutes. Remove from heat. If you don't plan on canning the jam then spoon the mixture into some air-tight jars in the fridge.

Canning

Wash the canning jars and lids in warm soapy water and rinse well (cleaning them in the dishwasher will also work). Place the empty jars into the water bath canner on the rack, and cover completely with water. Cover the pot with the lid and bring to a boil for at least 10 minutes.
Carefully remove the jars when ready to begin filling them and set them on a towel instead of directly on top of the counter (otherwise they could crack or break once they touch a cold countertop).
Return the water in the canning bath to a boil. Prepare the lids, not the rings, by placing them in a separate pot of warm heated water. Do not boil the lids because they can get damaged.
Fill the jars using the funnel, leaving 1/4-inch of headspace.
After filling the jars run a small flat spatula around the inside of the jar to remove any air bubbles. Most canning kits come with a tool for doing this. If the headspace of the ingredients changes add a little more in order to bring it up to the proper level.
Clean the rims of the jar with a damp towel and center the lid on top of the jar. Screw the rings to fingertip tight but don't overtighten them.
Place the jars into the canner making sure the water covers the tops of the jars by at least 2 inches. Bring to a boil and set the timer for 10 minutes.
Turn off heat and remove the jars from the canner (each lid will make a 'ping' sound once it seals). Let the jars sit for up to 12 hours before removing the outer ring. If any of the lids feel loose move the jar to the fridge and enjoy in the next 5 to 7 days. Otherwise, place it in your pantry to enjoy later.

Notes

This recipe makes 4 half-pint jars.

You'll want to use a large 6 to 8 quart pot to prepare this recipe because the ingredients will be spread evenly and will also be shallow. This allows for quick and even cooking.
For an extra fall-like flavor use apple cider instead of apple juice.
To make a holiday version of this recipe swap the raisins for cranberries.

Nutrition