Directions:
To prepare pulp: Wash apples, remove
stems and blossom ends, do not peel or core. Cut apples into small
pieces. Add 2 cups water, cover, simmer until apples are soft. Press
tjrough a sieve or food mill. Measure 2 quart apple pulp.
To prepare Butter: Simmer cherries until
tender; stir in raspberry pulp. Add sugar, stirring until dissolved.
Cook rapidly until thick, about 30 to 40 minutes. As mixture thickens,
stir frequently to prevent sticking. Ladle hot conserve into hot
jars. Leave a 1/4 inch headspace. Adjust the caps. Process 15 minutes
in a boiling water
canner. Yield about 4 half pints.
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