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.