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.