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Dutch Apple Pie Jim
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This assumes basic canning knowledge of preparation of jars, processing after sealing, etc. Peel and core apples; grind or finely chop. Add raisins and water. Measure 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon, and allspice. Carefully measure sugars and set aside. Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Ladle quickly into prepared jars, filling to within 1/8" of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands fingertip tight. Process 5 minutes in a boiling water bath. Notes: Fingertip tight is as tight as you can screw the lid using only your thumb and middle finger. You could omit the raisins and increase the apple by 1/2 cup, if you don't care for raisins.
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