1 Soak raisins in 60 ml (approximately .25 cup) rum the night before cooking.
2 Peel apples cut into quarters, remove seeds and cut into small cubes.
3 Melt butter in a pan and cook apple until soft, about 5 minutes, stirring occasionally. Add raisins, almonds, remaining rum, apple juice, spices and jam sugar. Cook for about 4 minutes, until bubbly.
4 Pour mixture into jars, seal with the lid and let cool completely. Serve, as desired, on toast.