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Cook the Apples:
In a large stockpot, combine the diced apples, water, and butter. Stir and cook over low heat for about 10 minutes, until the apples are tender.
Add Pectin:
Stir in the powdered pectin and bring the mixture to a rolling boil, stirring constantly.
Add Sugars and Spices:
Once boiling, add the granulated sugar, brown sugar, cinnamon, and nutmeg. Stir well and return to a rolling boil. Continue boiling for 1 minute while stirring constantly.
Prepare Jars:
Remove the pot from the heat. Skim off any foam that has formed on top. Carefully ladle the hot jam mixture into hot half-pint or pint jars, leaving about 1/4 inch of headspace. Remove air bubbles by gently tapping the jars or using a non-metallic utensil. Wipe the rims clean and adjust the lids.
Process Jars:
Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly.
Cool and Store:
After processing, gently twist the jars from side to side while they cool to help evenly distribute the apple pieces throughout the jam. Allow the jars to cool completely before storing.
Serving and Storage Tips:
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