Ingredients Makes about seven 8-ounce (250 mL) jars
| 8 cups | chopped peeled apples that soften (ie: McIntosh, Cortland, Russet, Gala, Pippin) | 2 L |
| 4 cups | chopped peeled apples that keep their shape (ie: Crispin, Spartan, Golden Delicious) | 1 L |
| 1 cup | all-natural apple juice (see Tip) or unsweetened apple cider | 250 mL |
| 2 tbsp | lemon juice | 30 mL |
| 33⁄4 cups | granulated sugar | 925 mL |
| 11⁄2 cups | packed brown sugar | 375 mL |
| 1 cup | sultana or golden raisins | 250 mL |
| 1⁄2 cup | chopped walnuts (optional) | 125 mL |
| 1⁄3 cup | amber rum (or 2 tsp/10 mL rum extract) | 75 mL |
Instructions
- In a Dutch oven or a large, deep, heavy-bottomed pot, combine apples, apple juice and lemon juice. Bring to a boil over high heat. Reduce heat and simmer, covered, for 5 minutes to soften apples. Add granulated sugar in a steady stream, stirring constantly. Stir in brown sugar and raisins.
- Bring to a full boil, stirring constantly. Reduce heat and boil gently, uncovered, stirring often and reducing heat further as mixture thickens, for 20 to 25 minutes or until mixture reaches a soft, jam-like consistency. Test for doneness.
- Stir in walnuts (if using) and rum; boil gently for 2 minutes, stirring constantly. Remove from heat and let rest for 1 minute. Stir to distribute raisins and nuts.
- Ladle into sterilized jars to within 1⁄2 inch (1 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes.
- Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
For longer storage, keep nuts in a glass jar in the refrigerator. Nuts, such as walnuts, that are high in omega-3 fats can easily go rancid if stored at temperatures above 40°F (4°C). Do not use any nuts that have an off or fishy smell.
Supermarkets now carry all-natural (or pure-pressed) apple juice, which contains solids. Shake before using.
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