I love golden raisins with honey and spices on my baked ham (and for leftover's in ham sandwiches). I make it up when I need it but I thought that canning it would be quite useful (just dump the 1/2 pint jar on it) and my DH said it would be great on cream cheese with crackers, or stirred into yogurt or cottage cheese (that would be yuck to me, though) I thought it might be yummy spread on hot cinnamon toast dripping with butter or cinnamon French toast, again, dripping with butter.
What I need to know is the pH of raisins and if they can be safely canned with honey or sugar and spices with pectin? I'm thinking that a recipe for fig jam (high pH and added lemon juice) would work with the addition of spices like cinnamon, cloves, allspice, and nutmeg.
Have any of you tried a raisin jam/spread. Is there an approved recipe for such? Maybe the NCHFP Apple (with raisins and spices)Conserve is closer to what I should be aiming for (without the nuts) but with honey instead?