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Raisin Conserve




Source of Recipe


www


Recipe Introduction


(Yield: 7 half pints)


List of Ingredients





1 15-ounce package seedless raisins
2-1/2 cups water
1/2 cup lemon juice
1/2 cup chopped walnuts
1 package powdered pectin
4 cups sugar


Recipe




In a large bowl, combine raisins, water, and lemon juice. Cover and let stand overnight.

Pour mixture into a Dutch oven; bring to a boil. Cover and simmer, stirring often, for 30
minutes.

Drain raisins; reserve juice. Chop raisins very fine. Measure 4 cups raisins and juice into a large kettle. Add walnuts and pectin. Place over high heat and cook, stirring constantly, until mixture comes to a hard boil. Stir in sugar, bring to a full rolling boil; boil hard for 1 minute. Remove from heat; skim off foam.

Ladle into hot sterilized jars to within 1/8-inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath for 5 minutes. Remove from canner.