Apples Studded with Cherries and Raisins

vintage 1938 4H canning camp participant

Isn't this an awesome picture????  I found it in the archives of the Ann Arbor News in the Ann Arbor District Library's Old News online database of vintage newspapers.    I've got lots of canning projects going on this weekend.  The season is winding down and there is so much work to do!  Yesterday, I canned apples for a canning demo at the Dexter Farmer's Market.  I made this recipe...I liked that I didn't have to peel the apples but my propane stove cooked really hot and my wedges got mushier than I liked.  If I make this at home again, I would add some Pickle Crisp to keep the apples more firm....and of course, on the kitchen stove, I could manage the heat better.    I can't remember a better year for apples ever in the 20+ years I have lived in the Dexter/Ann Arbor area.   The trees are heavily laden with fruit.  I've had countless offers of free apples from friends with trees.

I made crab apple butter earlier in the week that I need to finish off, and my friend Vivienne gave me a bag of tomatillos that I am going to transform into salsa.  Here's the recipe I canned yesterday at the Dexter Farmer's Market:

Apples Studded with Cherries & Raisins

Makes about 8 pint jars or 4 quart jars

8 lbs medium-sized tart apples (such as Granny Smith), cored, cut length-wise into eighths, treated to prevent browning
2 cups granulated sugar
1/2 cup dried cherries
1/2 cup golden raisins
2 tbsp grated lemon zest
2 tsp ground cinnamon
1 tsp ground nutmeg
2 cups water
1 tbsp lemon juice

1. Prepare canner, jars, and lids.

2. In a large stainless steel saucepan, combine apples and sugar. Toss gently to coat apples. Cover and set aside for 20 minutes. Add dried cherries, raisins, lemon zest, cinnamon, nutmeg, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 5 minutes.

3. Using a slotted spoon, pack hot fruit into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into jar to cover fruit, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both pint and quart jars for 20 minutes. Remove canner lid. Wait 10 minutes, then remove jars, cool and store.