Instructions: Peel, core and finely chop enough apples to measure 2 cups. Place in Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine or butter.

Place pot over high heat and stir until it comes to a full boil. Boil hard 1 minute. Stir constantly. Remove from heat and immediately stir in pectin. Bring to full rolling boil hard for one minute, stirring constantly.

Remove from heat. Stir and skim foam for 5 minutes to prevent floating fruit. Pour quickly into sterilized jars, filling up to 1/2 inch from the rim. Seal while hot with sterilized 2 piece lids with new centers. Process 10 minutes in hot water bath.

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