We Be Jammin'... Rum Raisin Apple Pie Jam

Rum Raisin Apple Pie Jam

Found on Pinterest

Makes 7 half pints 

3/4 cup raisins 

6 cups peeled, cored, and chopped Granny Smith apples (about 5 medium apples) 

3/4 cup unsweetened apple juice or apple cider 

1/4 cup dark rum 

2 Tablespoons freshly squeezed lemon juice 

Freshly grated zest of one lemon 

1 (1.75-ounce) package regular powdered fruit pectin 

9 cups granulated sugar 

1 teaspoon cinnamon 

1/4 teaspoon nutmeg 

1/4 teaspoon ground ginger 

Pulse the raisins in a food processor until finely chopped, about seven one-second pulses. Combine the apples, apple juice, rum, lemon juice, and lemon zest in a big pot. Bring to a boil over high heat. Reduce the heat to medium and continue to cook, stirring occasionally, until the apples are soft and beginning to break down, about 12 to 15 minutes. Mash the apples with a potato masher or large fork to make a chunky sauce.

Remove apple mixture from heat, add pectin, and stir until dissolved. Stir in raisins. Return pot to high heat and bring mixture to a boil. Add sugar all at once. Stir mixture constantly until it comes to a full rolling boil. Allow to boil hard for one minute, then remove pot from heat and stir in cinnamon, nutmeg, and ginger. Skim any foam off surface of the jam with a slotted spoon. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars, cover with lids, and screw bands on until just barely tight. 

Process in a water bath canner for 10 minutes.