6 cups apples, diced and peeled (1/8 inch cubes, roughly about three pounds
1/2 cup water
1/2 teaspoon butter
1 package (1.75 ounces) powdered fruit pectin
2 1/2 cups sugar
2 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
1. In a pan, combine the apples with the 1/2 cup of water and 1/2
teaspoon butter. Cook this over low heat for an hour or so, stirring
regularly, until the apples are soft.
2. Once the apples are nice and soft, add the pectin, stir it in, then
bring the whole mix up to a rolling boil.
3. Then, add the sugar. This is a fun part, because it all becomes a
very thick liquid as you stir it. Bring it back to a rolling boil (and be
careful here, it can splatter). Stir it constantly and let it boil for one
minute.
4. Remove the jam from the heat, then add the jam to the jars with a
spoon until there’s a quarter of an inch between the top of the jam
and the top of the jar. Clean off the rim of the jar, put a lid on it, then
put a ring on top of that, turning the ring until you just begin to feel
resistance. Repeat until you’re out of jam. Keep the water boiling and
leave the jars in there for ten minutes, then pull them out. Put the jars
on a towel with a couple inches free space around each jar. Let the
jars sit for 24 hours to cool and make sure after the cooling that the
lids are depressed
Originally Submitted
10/5/2018
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