Apple - Blueberry Conserve
1 qt. chopped, cored, pared tart apples (abt 2 pounds)1 qt. stemmed blueberries
6 c. sugar
½ c. raisins
¼ c. lemon juice
Combine all ingredients in a large sauce pat. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 20 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 half-pints.