Apple Pie Conserve

• 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

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.
11. To prevent floating fruit, allow conserve to cool for 5 minutes before filling jars.
12. Gently stir conserve to distribute fruit.
13. Ladle the conserve into hot jars, leaving 1/4 inch headspace.
14. Wipe the jar rims and threads with a clean, damp cloth.
15. Cover with hot lids and apply screw rings.
16. Process half-pint jars in a 200u0b0 water bath for 10 minutes, pint jars for 15 minutes.

apple juice, golden raisin, granny smith apples, lemon juice, sugar, brown sugar, ground cinnamon, ground nutmeg, unsalted butter

Taken from www.food.com/recipe/apple-pie-conserve-324409 (may not work)