For apple jam, prepare a boiling water canner, and heat the jars until ready to use. Combine 6 cups of peeled and chopped tart apples, 2 cups of unsweetened apple juice, and the juice and zest from one lemon in a large saucepan. Bring the mixture to a boil, reduce the heat, and simmer until the apples soften.
Remove the apples from the heat, and stir in 3 tablespoons of pectin. Add 3/4 cup of raisins and 1 tablespoon of cinnamon, and heat until boiling again. Boil for five minutes, remove the pan from the heat, and add 1.5 cups of sugar or sugar substitute. Ladle the jam into prepared jars, and finish as directed by the canner.
For dill pickles, wash and drain 4 pounds of pickling cucumbers. Cut them into 1/4-inch slices. Mix 3 cups of sugar, 2 tablespoons of salt and 6 cups of vinegar in a saucepan. Place pickling spice in a spice bag, and add it to the liquid. Bring the liquid to a boil, reduce the heat, and simmer for 15 minutes. Remove the spice bag.
Place the cucumbers and one head of dill into jars with 1/2-inch headspace. Pour the vinegar mixture into each jar, remove any bubbles, and wipe the rim of each jar.Learn more about Cooking