Dutch Apple Pie Jam
Peel, core and slice a 5-pound bag of Granny Smith Apples.
Place apples in a 6 to 8 quart saucepot and add 1-1/2 cups of water. Bring to a boil and boil the apples and water down until the water is all gone and you have a thick applesauce; you should end up with 6 cups of applesauce.
Measure out 4 cups of applesauce and place the other two cups in a freezer container. Cover with plastic wrap and push the plastic wrap down onto the apples so they wont get freezer burn or turn colors. Cover with the container lid, label and place in the freezer. When you get two containers of frozen apples then you will be able to make a batch of jam without having to cook the apples first.
In the same saucepot that you cooked the apples in place:
4 cups of cooked apples
1/2-cup dried blueberries
2-tablespoons fresh lemon juice
1/2-stick (4 tablespoons) butter
2 teaspoons cinnamon
1 box Sure-jell
Measure your sugar out into a separate bowl:
4 cups of regular white sugar
1 cup of firmly packed brown sugar
Bring apple mixture to a full rolling boil (a boil that can’t be stirred down) on high heat, stirring constantly.
All at once add the sugars and quickly stir it in. Return mixture to a full rolling boil and cook for 1 minute. Remove from heat; pour into sterile jar or jars. You can process it for long term storage or store in the frig for 3 months (mine never lasts that long).
Instructions for processing are in the Sure-jell.