• INGREDIENTS :
– 6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)
– 1/2 cup water*
– 1/2 tsp. butter
– 1 package Sure-Jell (powdered fruit pectin)
– 4 cups sugar
– 1 cup packed brown sugar
– 1/2 tsp. ground cinnamon (heaping)
– 1/4 tsp. ground nutmeg
• INSTRUCTIONS :
1. In a large stockpot, combine the apples, water, and butter. Cook and stir over low heat until apples are tender (about 10 minutes).
2. Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
3. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. head-space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water bath.
4. Note – twist jars gently from side to side while cooling (after lid has sealed) to evenly distribute apple pieces throughout the jam.
5. Yield: 3 pints or approx. 6 half-pints
6. *Option: Replace 1/2 cup water with 1/2 cup spiced rum, cinnamon whiskey, or bourbon for a different twist.