Austrian Lady Jam
- 2 3/4 pounds Ida Red apples, peeled, cored, halved, and thinly sliced
- 3 3/4 cups sugar
- Freshly squeezed juice of 1 lemon
- 1 vanilla bean, split lengthwise
- 3 1/2 ounces raisins
- 1 3/4 ounces dark rum
- 1 rounded teaspoon ground cinnamon
- 5 ounces broken walnuts
In a large saucepan, combine apples, sugar, lemon juice, and vanilla bean. Bring to a simmer, and cook until sugar is dissolved. Pour into a nonreactive bowl, cover with a sheet of parchment paper, and refrigerate overnight. In a small bowl, combine raisins and rum. Cover with plastic wrap, and let stand at room temperature overnight.
Remove apple mixture from refrigerator. Transfer to a large saucepan. Bring to a boil, stirring gently. Skim foam. Add raisin mixture and cinnamon. Return to a boil, and cook over high heat, stirring constantly for 5 minutes. Skim, as needed. Remove from heat, and let stand overnight at room temperature.
Add walnuts. Return to a boil, and cook until desired consistency is achieved. Pour into sterilized jars, leaving 1/2-inch headspace, and seal.