Saute apples, onion, celery and raisins in butter, until tender crisp; add seasonings and stir well. Stir in rice, almonds and apple juice. Use as a stuffing or cook thoroughly and serve.
Measure 4 cups of chopped apples, then add water to the 4 cup line. Pour into a large pot. Add lemon juice, pectin, butter and mint leaves. Bring to a full boil. It will be difficult to tell when it’s boiling because it is quite chunky, but when it bubbles and splatters and no matter how hard you stir it just doesn’t stop, add the pre- measured sugar; return to a boil. Boil hard one minute. Remove from heat, and remove the mint leaves. Ladle hot jam into hot jars, adjust two piece caps and process 20 minutes in a boiling water canner.^
Yield: Makes about 6 1/2 half pint jars.
*Put the mint leaves in a cloth bag to make pulling it out easier.
^Or invert for 5 min, then flip them back over to cool and seal.