From the Kitchen of: Pepper
Source: Mississippi State Cooperative Extension
4 1/2
C
Finely chopped red apples, about 3 lbs
1/2
C
Water
1/4
C
Lemon juice
1/2
C
Raisins
1
pkg
Powdered pectin
5 1/2
C
Sugar
1/2
C
Chopped nuts
To prepare fruit: Select tart apples. Sort and wash apples. Remove stem
and blossom ends and core; do not pare. Chop apples fine.
To make conserve: Combine apples, water, lemon juice, and raisins in a
kettle. Add pectin and stir well. Place on high heat and, stirring constantly,
bring quickly to a full boil with bubbles over the entire surface.
Add sugar, continue stirring, and heat again to a full bubbling boil. Boil
hard for 1 minute, stirring constantly. Add nuts. Remove from heat. If desired, add 3 or 4 drops of red food coloring. Skim.
Pour immediately into hot, sterile canning jars to 1/4 inch from top. Seal.
Process 5 minutes in boiling water bath.