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1
In a bowl, combine apple juice and raisins; let stand for 1 hour to plump the raisins.
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2
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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3
In a bowl, combine the sugar, brown sugar, cinnamon, and nutmeg until blended.
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4
Stir the sugar mixture into the apple mixture; add in the butter.
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5
Over med-low heat, heat the apple mixture, stirring constantly, until the sugar is dissolved.
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6
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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7
Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
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8
Stir in the pectin; return to a full rolling boil, stirring constantly.
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9
Boil, stirring constantly, 1 minute.
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10
Remove pan from heat; skim off any foam.
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11
To prevent floating fruit, allow conserve to cool for 5 minutes before filling jars.
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12
Gently stir conserve to distribute fruit.
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13
Ladle the conserve into hot jars, leaving 1/4 inch headspace.
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14
Wipe the jar rims and threads with a clean, damp cloth.
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15
Cover with hot lids and apply screw rings.
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16
Process half-pint jars in a 200u00b0 water bath for 10 minutes, pint jars for 15 minutes.
