Serves 7
207 min
Rum Raisin Apple Pie Jam
Recipe GLPRc2b72f10ead7dc
A rich and aromatic jam bursting with sweet spiced apples, plump raisins, and a sophisticated splash of dark rum. This homemade preserve captures the essence of apple pie in every spoonful, with warm notes of cinnamon, nutmeg, and ginger. Perfect for spreading on toast, swirling into yogurt, or using as a filling for pastries and desserts.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 cups Granny Smith apples, peeled, cored, and chopped
¾ cup Raisins
¾ cup Unsweetened apple juice or apple cider
¼ cup Dark rum
2 tablespoons Fresh lemon juice
1 whole lemon Lemon zest, freshly grated
1¾ ounces Powdered fruit pectin
9 cups Granulated sugar
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
Directions
In a large heavy-bottomed pot or jam-making vessel, combine the chopped apples, raisins, apple juice, dark rum, lemon juice, and lemon zest. Stir well to combine.
Bring the mixture to a simmer over medium-high heat, stirring occasionally. Allow it to cook for 10–15 minutes, or until the apples begin to soften and break down slightly.
While the fruit simmers, whisk together the powdered pectin, cinnamon, nutmeg, and ground ginger in a small bowl.
Stir the pectin-spice mixture into the pot, whisking continuously to prevent lumps from forming. Continue stirring for about 1 minute until fully incorporated.
Add the granulated sugar to the pot all at once, stirring constantly until it is completely dissolved and the mixture is well combined.
Bring the mixture to a rolling boil over high heat, stirring frequently to prevent sticking and ensure even heating. Once at a full rolling boil, maintain the boil for 1 minute while stirring continuously.
Remove the pot from heat. Skim any foam that has risen to the surface using a clean spoon.
Ladle the hot jam into sterilized jars, leaving approximately 1/4 inch of headspace. Wipe the rims clean, apply lids and bands, and process according to standard canning instructions, or allow to cool and refrigerate for immediate use.
Let the jam set for 24 hours before serving. It will continue to thicken as it cools.
