-
1
Bring boiling-water canner, half-full with water, to simmer.
-
2
Wash jars and screw bands in hot, soapy water; rinse with warm water.
-
3
Pour boiling water over flat lids in saucepan off the heat.
-
4
Let stand in hot water until ready to use.
-
5
Drain well before filling.
-
6
Peel and core apples; finely chop or grind.
-
7
Add water and raisins.
-
8
Measure exactly 4 cups into 6- or 8-quart saucepot.
-
9
Stir in lemon juice, cinnamon and allspice.
-
10
Stir pectin into fruit in saucepot.
-
11
Add butter to reduce foaming, if desired.
-
12
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
-
13
Stir in all sugars quickly.
-
14
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
-
15
Remove from heat.
-
16
Skim off any foam with metal spoon
-
17
Ladle quickly into prepared jars, filling to within 1/4 inch of tops.
-
18
Wipe jar rims and threads.
-
19
Cover with two-piece lids.
-
20
Screw bands tightly.
-
21
Place jars on elevated rack in canner.
-
22
Lower rack into canner.
-
23
Water must cover jars by 1 to 2 inches; add boiling water if needed.
-
24
Cover; bring water to gentle boil.
-
25
Process 10 minutes.
-
26
Remove jars and place upright on a towel to cool completely.
-
27
After jars cool, check seals by pressing middle of lid with finger.
-
28
(If lid springs back, lid is not sealed and refrigeration is necessary.)
