• 3 Cups California raisins
  • 3 Cups water
  • 1 Package (2 ounces) pectin
  • 1 Teaspoon grated orange peel
  • 1/2 Teaspoon grated lemon peel
  • 1 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground cloves
  • 2 Tablespoons lemon juice
  • 41/2 Cups sugar


Combine raisins and water in a saucepan. Bring to a boil; then simmer 2 minutes. Cool to lukewarm and purée in a blender or food mill. Add water if necessary to make 4 cups of puréed raisins. Place raisin purée in a 6-quart kettle. Stir in pectin, grated peel and spices. Heat to boiling, stirring. Add lemon juice and mix well. Stir in sugar all at once. Bring to a full, rolling boil over high heat, stirring constantly. Boil 1 minute after a full boil is reached. Remove from heat at once; skim and ladle into sterilized glass jars. Seal with two-piece lids or with paraffin.

Nutrition Facts Per Serving

Calories 110 (Calories from Fat 1%); Total Fat 0 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 0; Potassium 78; Total Carbohydrate 27; Dietary Fiber 0; Sugars 25; Protein 0; Calcium 5; Iron 0;

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.