Taffy Apple Conserve 9 cups red apples -- peeled, cored and chopped (about 6 pounds) 1 cup apple juice 1/2 cup lemon juice 1 cup golden yellow raisins 4 cups granulated sugar 3 cups dark brown sugar 1 cup finely chopped walnuts or pecans 2 teaspoons rum extract 2 packages powdered pectin Select tart apples. Wash apples. Remove stem and blossom ends and core. Chop apples finely. Combine apples, water, lemon juice, and raisins in a stockpot. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Stir in nuts and rum extract. Ladle into sterilized jars leaving 1/4-inch headspace. Wipe rims. Cap and seal. Process 10 minutes in a water bath canner. Yields: 6 to 7 pints.
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