Rhubarb Apple Conserve - cooking recipe

Ingredients

3 cups sliced rhubarb
3 cups chopped tart apples
3 cups sugar
1/4 cup water
3/4 cup golden raisin
1/2 cup coarsely chopped pecans (or walnuts)
1 3/4 ounces dry pectin

Preparation

Place all ingredients except pectin in large saucepan and bring to a boil.
Reduce heat and simmer 40 minutes, stirring frequently, until apple is soft and beginning to turn translucent.
Stir in pectin and return to boil; continue stirring for 5 minutes.
Ladle into canning jars. Store in refrigerator up to 6 weeks.