4 cups chopped or ground apples (about 1 lb Granny Smith
or other tart apple)
1 1/4 cups water
1/2 cup raisins
2 Tbsp fresh lemon juice
1 tsp. Watkins Cinnamon
1/4 tsp. Watkins Allspice
1 box Sure-Jell Fruit Pectin
1/2 tsp. butter or margarine (optional)
4 cups granulated sugar
Prepare canner by filling half full with water then
bringing to a simmer. Wash 1/2 pint jars and bands in hot, soapy water; rinse well. Pour
boiling water over lids and let stand until ready to use.
To prepared apples, add water and raisins. Measure
exactly 4 cups into large sauce pan. Add lemon juice, Watkins
Cinnamon and Watkins Allspice. Stir in pectin;
add butter to reduce foaming, if desired. Bring apple mixture to a full, rolling boil.
Stir in sugar quickly; return to boil. Boil 1 minute, stirring constantly. Remove from
heat and skim.
Quickly ladle apple jam into jars, filling to 1/8 inch
from tops. Wipe jar rims & threads. Cover with lids and band and screw tightly. Place
jars on canner rack and lower into the canner. Water must cover jars by 1-2 inches. Bring
to a gentle boil and process 10 minutes. Remove jars and place upright on a rack to cool.
Check seals by pressing the middle of the lid. If seal is tight the lid will not spring
back.
