Instructions: 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 hot until needed. Prepare lids as manufacturer directs.

In an 8-quart nonaluminum pan, combine the apples and lemon juice, stirring until the apples are well coated. Stir in the raisin mixture.

In a medium bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg until well-blended. Stir the sugar mixture into the apple mixture in the pan. Add the butter.

Over medium-low heat, heat the apple mixture, stirring constantly, until the sugar mixture is completely dissolved. Increase the heat to medium and bring the mixture to a boil. Reduce the heat and simmer, stirring constantly, for 3 minutes.

Increase the heat to medium-high and bring the mixture 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 cool for 5 minutes before filling the jars. Gently stir the conserve to distribute the fruit.

Ladle the hot conserve into 1 hot 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 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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