Apple Pie Conserve - cooking recipe

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

Preparation

In a bowl, combine apple juice and raisins; let stand for 1 hour to plump the raisins.
In an 8-quart pan, combine the apples and lemon juice, stirring until the apples are well coated; stir in the raisin mixture.
In a bowl, combine the sugar, brown sugar, cinnamon, and nutmeg until blended.
Stir the sugar mixture into the apple mixture; add in the butter.
Over med-low heat, heat the apple mixture, stirring constantly, until the sugar is dissolved.
Increase heat to med-high and bring the mixture to a boil; decrease heat and simmer, stirring constantly, for 3 minutes.
Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
Stir in the pectin; return to a full rolling boil, stirring constantly.
Boil, stirring constantly, 1 minute.
Remove pan from heat; skim off any foam.
To prevent floating fruit, allow conserve to cool for 5 minutes before filling jars.
Gently stir conserve to distribute fruit.
Ladle the conserve into hot jars, leaving 1/4 inch headspace.
Wipe the jar rims and threads with a clean, damp cloth.
Cover with hot lids and apply screw rings.
Process half-pint jars in a 200\u00b0 water bath for 10 minutes, pint jars for 15 minutes.