Apple Pie Jam

Chop raisins in a food processor. Set aside.

Combine apples, lemon zest and lemon juice in a non-reactive pan. Stir well and add apple juice.

Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring ocassionally, until apples begin to soften, about 10 minutes.

Remove from heat and stir in pectin. Whisk until dissolved. Stir in raisins.

Return to a full rolling boil over high heat, stirring frequently. Add in both sugars. Stir well and bring to a full boil again. Boil for 1 minute.

Remove from heat and stir in spices. Skim off any foam. Ladle into canning jars, leaving a 1/4″ headspace. Seal with 2-piece cap and band.

Process in water bath canner for 10 minutes.

Makes five or six 8-ounce jars.