|Seedless raisins||15 Ounce (1 package, 4 cup)|
|Water||2 1⁄2 Cup (40 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs) (4 lemons)|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
|Powdered fruit pectin||1 3⁄4 Ounce (1 package)|
|Sugar||4 Cup (64 tbs)|
1. In a large saucepan, soak raisins in water and lemon juice for at least 4 hours to overnight.
2. Next day, heat saucepan until mixture boils, then simmer covered for 30 minutes with frequent stirring.
3. Drain reserving juices.
4. In a food chopper, chop raisins very finely.
5. Into a large kettle, measure and add 4 cups of chopped raising and juices.
6. Stir in pectin and nuts; cook over high heat with constant stirring until mixture comes to a hard boil.
7. Stir in sugar and bring the mixture back to rolling boil; boil hard for 1 minute.
8. Remove pan from heat and skim.
9. Into hot sterilized jars, ladle mixture leaving 1/8 inch empty on top.
10. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
11. Into a canner of boiling water, place the jars and process for 5 minutes.
12. Remove jars and place over a clean towel.
13. Let the jars cool down and seal completely until they are self-sealing type.
14. Use Raisin Conserve for garnishing desserts.