For the apple jam, put the raisins in a small baking bowl, pour the rum over them and let them steep for half an hour. Meanwhile, prepare the apples and chop them into small pieces. In a saucepan, mix them with the juice of one lemon, the lemon skin and the apple juice. Slowly bring to a boil and let it simmer gently for 10 minutes at moderate heat. Mix in the preserving sugar as well as the raisins along with the rum and cook on the stove for another 10 minutes. Make the jelly test and fill the apple jam hot into prepared jars.
Preparation Tip:
Lemons give the apple jam a fresh touch. Choose deliberately ripe, rich yellow lemons!
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