In a large saucepan, combine the dried cranberries and apple juice. Place the pan over medium heat and cook just until hot. Remove from the heat and set aside to cool.

Fill a canning kettle with water. Bring to a boil. Reduce the heat to the lowest setting to keep the jars hot.

Add the chopped apples and lemon juice to the cranberries and apple juice. Bring the mixture to a boil over medium heat, stirring frequently. Reduce heat to low, cover, and simmer for 5 minutes. Gradually add the granulated and brown sugars, stirring constantly.  Add the butter, if using.

Increase the heat to medium and cook until sugar is dissolved, stirring constantly. Stir in the chopped pecans.

Increase heat to medium-high and cook, stirring constantly, until the mixture comes to a full rolling boil. Stir in pectin and return to a full rolling boil. Stirring constantly, boil for exactly 1 minute. Remove from heat to a rack and let cool for 5 minutes, stirring from time to time. Skim off any foam, if necessary.

Remove jars from the hot water and fill with conserve, leaving 1/4-inch headspace. Use a small spatula or butter knife to remove any air bubbles. With a damp paper towel, wipe any spills from jar rims and threads.

Place the lids on the jars Using a jar lid magnet or tongs. Screw on the jar rings but do not over-tighten.

Put the jars on a rack in the canner and lower into the hot water. If necessary, add more boiling water so it is at least 1 inch above the jars. Bring to a boil, cover, and boil gently for 10 minutes.

Remove the processed jars to racks to cool completely. Do not invert the hot jars of conserve.

Makes 5 to 6 half-pint jars.