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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 1 |
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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 |
Directions:
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 200° water bath for 10 minutes, pint jars for 15 minutes.
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