4 1/2 cups finely-chopped red apples -- (abt 3 lbs apples)
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

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.