Apple Pie Filling

Thank you Laurie Hudgins

3/4 cup raisins or dried cranberries

6 cups chopped, cored, peeled Granny Smith or other tart apples

grated zest and juice of 1 lemon

1 cup unsweetened apple juice

1 package regular powdered fruit pectin

9 cups granulated sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1. Prepare canner, jars, and lids.

2.  In a food processor fitted with a metal blade, pulse rasisins until finely chopped.  Set aside.

3.  In a large, deep stainless steel saucepan, combine apples and lemon zest and juice.  Bring to a boil over high heat, stirring frequently.  Reduce heat and boil gently, stirring occasionally, until apples begin to soften, about 10 mins.  Remove from heat and whisk in pectin until dissolved.  Stir in raisins.  Return to high heat and bring to a boil, stirring frequently.  Add sugar all at once and return to a full rolling boil, stirring constantly.  Boil hard stirring constantly, for 1 min.  Remove from heat and stir in cinnamon and nutmeg.  Skim off foam.

4.  Ladle hot jam into hot jars, leaving 1/4 in headspace.  Removeair bubbles and adjust headspace, if necessary, by adding hot jam.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

5.  Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 min.  Remove canner lid and wait 5 min.  Then remove jars.