Apple Pie Conserve Recipe - apple juice

Method

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