Recipe: Apple Walnut Conserve (canning recipe)

APPLE WALNUT CONSERVE

4 1/2 cups finely chopped red tart apples, about 3 pounds
1/2 cup water
1/4 cup lemon juice
1/2 cup raisins
1 package powdered pectin
5 1/2 cups sugar
1/2 cup chopped nuts
red food coloring, optional

Sort and wash apples. Remove stem and blossom ends; core but do not peel. Chop apples finely, measuring 4 1/2 cups.
To make conserve, combine chopped apples, water, lemon juice, and raisins in a large kettle.

Add pectin and stir well. Place over high heat. Stirring constantly, bring quickly to a full boil with bubbles over the entire surface.

Add sugar; continue stirring, and bring to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Add pecans or walnuts.

Remove from heat. If more color is desired, add 3 or 4 drops of red food coloring. Skim.

Pour immediately into hot, sterile canning jars, leaving 1/4-inch headspace. Seal. Process for 5 minutes in boiling-water bath.

Makes 6 or 7 half-pint jars.