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Dutch Apple Pie Jam

1 lb. tart green apples

1/2 cup raisins

1 cup water

1/3 cup lemon juice

1 tsp. ground cinnamon

1/4 tsp. ground allspice

4 1/2 cups granulated sugar

1 cup packed light brown sugar

1/2 tsp. butter or margarine

1 pouch of Certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 2 cups. Place in pot with everything except the pectin.

Place pot over high heat and stir until it comes to a full boil. Boil hard 1 minute, stirring constantly. Remove from heat and immediately stir in pectin. Bring to full rolling boil hard for one minute, stirring constantly. Remove from heat and stir and skim foam if necessary for 5 minutes to prevent floating fruit. (I did this step and the apples still floated to the top). Pour quickly into hot jars, leaving 1/2 of head space. seal and process in B-W Bath for 10 min. Makes 5 - 1/2 pint jars.