Categories: Apples, Jellies or Jams
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
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In a bowl, combine apple juice and raisins; let stand for 1 hour to plump the raisins.
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In an 8-quart pan, combine the apples and lemon juice, stirring until the apples are well coated; stir in the raisin mixture.
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In a bowl, combine the sugar, brown sugar, cinnamon, and nutmeg until blended.
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Stir the sugar mixture into the apple mixture; add in the butter.
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Over med-low heat, heat the apple mixture, stirring constantly, until the sugar is dissolved.
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Increase heat to med-high and bring the mixture to a boil; decrease heat and simmer, stirring constantly, for 3 minutes.
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Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
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Stir in the pectin; return to a full rolling boil, stirring constantly.
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Boil, stirring constantly, 1 minute. 10 Remove pan from heat; skim off any foam. To prevent floating fruit, allow conserve to cool for 5 minutes before filling jars.
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Gently stir conserve to distribute fruit.
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Ladle the conserve into hot jars, leaving ¼ inch headspace.
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Wipe the jar rims and threads with a clean, damp cloth.
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Cover with hot lids and apply screw rings. Process half-pint jars in a 200° water bath for 10 minutes, pint jars for 15 minutes.