Spicy Raisin Jam
|Raisins||2 Cup (32 tbs) (Sun Maid)|
|Water||3 Cup (48 tbs)|
|Pectin||2 Ounce (1 Package)|
|Grated orange peel||1 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Sugar||4 1⁄2 Cup (72 tbs)|
In medium saucepan, combine raisins and water.
Bring to a boil over high heat; reduce heat to low and simmer 2 minutes.
Cool to lukewarm, then puree in a blender or food mill.
Add water if necessary to make 4 cups of pureed raisins.
Place raisin puree in 6-quart kettle.
Stir in pectin, grated peels and spices.
Heat to boiling over high heat, stirring frequently.
Add lemon juice and mix well.
Stir in sugar all at once.
Bring to a full, rolling boil over high heat, stirring constantly.
Boil 1 minute after a full boil is reached.
Remove from heat at once, skim foam and ladle into sterilized glass jars.
Seal with 2-piece lids or with paraffin.