Preparation / Directions:
Peel and core apples. Chop finely. Measure 4 1/2 cups prepared fruit into a large saucepan. Measure granulated sugar and set aside. Add water, almonds, raisins, lemon rind, lemon juice, cinnamon and fruit pectin crystals to apples. Mix well.
Place over high heat and stir until mixture comes to a hard boil. Immediately stir in sugar.
Bring to a full rolling boil and boil hard 1 minute stirring constantly. Remove from heat. Stir in brandy. Skim off foam with metal spoon and pour quickly into warm sterilized jars, filling up to 1/4-inch from rim. Seal while hot with sterilized two-piece lids with new centres. Makes about 7 cups.