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1
In a small bowl, combine the apple juice and raisins.
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2
Let stand for 1 hour to plump the raisins.
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3
Wash 6 half-pint jars.
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4
Keep warm till needed.
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5
Prepare lids as manufacturer directs.
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6
In an 8-qt nonaluminum pan, combine the apples and lemon juice, stirring till the apples are well coated.
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7
Stir in the raisin mix.
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8
In a medium bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg till well-blended.
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9
Stir the sugar mix into the apple mix in the pan.
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10
Add in the butter.
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11
Over medium-low heat, heat the apple mix, stirring constantly, till the sugar mix is completely dissolved.
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12
Increase the heat to medium and bring the mix to a boil.
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13
Reduce the heat and simmer, stirring constantly, for 3 min.
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14
Increase the heat to medium-high and bring the mix to a full rolling boil, stirring constantly.
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15
Stir in the entire contents of the pectin pouch.
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16
Return to a full rolling boil, stirring constantly.
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17
Boil, stirring constantly, 1 minute.
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18
Remove the pan from the heat.
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19
Skim off any foam.
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20
To prevent floating fruit, allow the conserve to cold for 5 min before filling the jars.
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21
Gently stir the conserve to distribute the fruit.
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22
Ladle the warm conserve into 1 warm jar at a time, leaving 1/4 inch head space.
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23
Wipe jar rim with a clean damp cloth.
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24
Attach lid.
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25
Fill and close remaining jars.
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26
Process in a boiling-water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).
