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Ingredientes
- 1 c. apple juice
- 1/2 c. golden brown raisins
- 3 c. cored, peeled and minced ripe Granny Smith apples (3 to 4 apples)
- 1/4 c. strained fresh lemon juice (1 large lemon)
- 4 c. granulated sugar
- 1 1/4 c. firmly packed light brown sugar
- 1 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/2 tsp butter (preferably unsalted)
- 1 x (3-oz) pouch liquid pectin
Direcciones
- In a small bowl, combine the apple juice and raisins. Let stand for 1 hour to plump the raisins.
- Wash 6 half-pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
- In an 8-qt nonaluminum pan, combine the apples and lemon juice, stirring till the apples are well coated. Stir in the raisin mix.
- In a medium bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg till well-blended. Stir the sugar mix into the apple mix in the pan. Add in the butter.
- Over medium-low heat, heat the apple mix, stirring constantly, till the sugar mix is completely dissolved. Increase the heat to medium and bring the mix to a boil. Reduce the heat and simmer, stirring constantly, for 3 min.
- Increase the heat to medium-high and bring the mix to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch.
- Return to a full rolling boil, stirring constantly. Boil, stirring constantly, 1 minute. Remove the pan from the heat. Skim off any foam.
- To prevent floating fruit, allow the conserve to cold for 5 min before filling the jars. Gently stir the conserve to distribute the fruit.
- Ladle the warm conserve into 1 warm jar at a time, leaving 1/4 inch head space.
- Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars.
- Process in a boiling-water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).
