Apple Pie Conserve Recipe

• 1 c. apple juice
• 1/2 c. golden brown raisins
• 3 c. cored, peeled and minced ripe Granny Smith apples (3 to 4 apples)
• 1/4 c. strained fresh lemon juice (1 large lemon)
• 4 c. granulated sugar
• 1 1/4 c. firmly packed light brown sugar
• 1 tsp grnd cinnamon
• 1/4 tsp grnd nutmeg
• 1/2 tsp butter (preferably unsalted)
• 1 x (3-oz) pouch liquid pectin

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

apple juice, golden brown raisins, cored, lemon juice, sugar, brown sugar, cinnamon, nutmeg, butter

Taken from cookeatshare.com/recipes/apple-pie-conserve-67598 (may not work)