Instructions: 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.

This recipe yields 6 or 7 half-pint jars.

Yield: 6 or 7 half-pints

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