Peel, core and finely chop enough apples to measure 2 cups. Place in Dutch oven
with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and butter
Place Dutch over over high heat and stir until it comes to a full boil. Boil
hard for 1 minute, stirring constantly. Remove from heat and immediately stir in
liquid fruit pectin. Bring to full rolling boil and boil hard for one minute, stirring
constantly. Remove from heat.
Stir and skim foam for 5 minutes to prevent floating fruit. Pour quickly into
sterilized jars, filling up to 1/2 in from the rim. Seal while hot with sterilized
two-piece lids with new centers.