In a 6- or 8-quart Dutch oven or kettle combine the chopped apples, water, and lemon juice. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in powdered pectin and bring to a full rolling boil, stirring constantly. Stir in sugar and raisins. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in nutmeg.

Immediately ladle into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process the filled jars in a boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 6 half-pints conserve.

Paint the wood circle dark red. Let the paint dry. Paint on a thick coat of crackling medium. Let it dry. Paint ivory over the crackling medium, being careful not to repaint any strokes. The paint will crackle as it dries. When dry, sand edges for a worn appearance. Glue a ring of apples, large enough to encircle the jar of conserves, around the outer edge of the wood circle. Let the glue dry. Place conserve jar in circle of apples. Tie a ribbon around the top of the jar.

Inexpensive wood coasters also work well for the base of this holder.

4-1/2-inch purchased wood circleAcrylic paints in dark red and ivoryPaintbrushCrackling mediumSandpaperThick white crafts glue20x20-mm red wood applesRibbon in desired color