Nutmeg-Apple Conserve

5 c. chopped, peeled tart cooking apples
1 c. water
1/3 c. lemon juice
1 (1.75 oz) pkg. regular powdered fruit pectin
4 c. sugar
1 c. golden raisins
1/2 tsp. ground nutmeg

In six – eight quart heavy pot combine apples, water and lemon juice. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Stir in pectin. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar and raisins. Return to full rolling boil, stirring constantly. Boil hard for one minute, stirring constantly. Remove from heat. Stir in nutmeg. Quickly skim off foam with metal spoon. Ladle hot conserve into six hot sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims, adjust lids. Process filled jars in boiling-water canner for five minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Granny Smith, McIntosh and Jonathan are good varieties for this.)