Categories: Apples, Jellies or Jams

Ingredients

• 1 cup apple juice
• 1/2 cup golden raisin
• 3 cups cored peeled finely chopped granny smith apples
• 1/4 cup strained fresh lemon juice
• 4 cups sugar
• 1 1/4 cups firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon unsalted butter
• 1 (3 ounce) package liquid pectin

Directions

1. In a bowl, combine apple juice and raisins; let stand for 1 hour to plump the raisins.

2. In an 8-quart pan, combine the apples and lemon juice, stirring until the apples are well coated; stir in the raisin mixture.

3. In a bowl, combine the sugar, brown sugar, cinnamon, and nutmeg until blended.

4. Stir the sugar mixture into the apple mixture; add in the butter.

5. Over med-low heat, heat the apple mixture, stirring constantly, until the sugar is dissolved.

6. Increase heat to med-high and bring the mixture to a boil; decrease heat and simmer, stirring constantly, for 3 minutes.

7. Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.

8. Stir in the pectin; return to a full rolling boil, stirring constantly.

9. Boil, stirring constantly, 1 minute. 10 Remove pan from heat; skim off any foam. To prevent floating fruit, allow conserve to cool for 5 minutes before filling jars.

10. Gently stir conserve to distribute fruit.

11. Ladle the conserve into hot jars, leaving ¼ inch headspace.

12. Wipe the jar rims and threads with a clean, damp cloth.

13. Cover with hot lids and apply screw rings. Process half-pint jars in a 200° water bath for 10 minutes, pint jars for 15 minutes.

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