Apple Pie Jam

Photo: flickr user jojomzz

Ingredients

4 1/2 cups granulated sugar

1 cup light brown sugar, firmly packed

1 pound Granny Smith apples

1 cup water

cup lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 (1 3/4 ounce) box dry pectin

Preparation

Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs

Measure sugars into a medium bowl and set aside.

Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.

Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.

Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.

Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).