Apple Conserve with Powdered Pectin

4 1/2 cups finely chopped red apples, about 3 lbs

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. Makes 6 or 7 half-pint jars.