Apple Pie Conserve Recipe

Directions

1. 1
   In a small bowl, combine the apple juice and raisins.
2. 2
   Let stand for 1 hour to plump the raisins.
3. 3
   Wash 6 half-pint jars.
4. 4
   Keep warm till needed.
5. 5
   Prepare lids as manufacturer directs.
6. 6
   In an 8-qt nonaluminum pan, combine the apples and lemon juice, stirring till the apples are well coated.
7. 7
   Stir in the raisin mix.
8. 8
   In a medium bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg till well-blended.
9. 9
   Stir the sugar mix into the apple mix in the pan.
10. 10
    Add in the butter.
11. 11
    Over medium-low heat, heat the apple mix, stirring constantly, till the sugar mix is completely dissolved.
12. 12
    Increase the heat to medium and bring the mix to a boil.
13. 13
    Reduce the heat and simmer, stirring constantly, for 3 min.
14. 14
    Increase the heat to medium-high and bring the mix to a full rolling boil, stirring constantly.
15. 15
    Stir in the entire contents of the pectin pouch.
16. 16
    Return to a full rolling boil, stirring constantly.
17. 17
    Boil, stirring constantly, 1 minute.
18. 18
    Remove the pan from the heat.
19. 19
    Skim off any foam.
20. 20
    To prevent floating fruit, allow the conserve to cold for 5 min before filling the jars.
21. 21
    Gently stir the conserve to distribute the fruit.
22. 22
    Ladle the warm conserve into 1 warm jar at a time, leaving 1/4 inch head space.
23. 23
    Wipe jar rim with a clean damp cloth.
24. 24
    Attach lid.
25. 25
    Fill and close remaining jars.
26. 26
    Process in a boiling-water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).