Caramel Apple Jam

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Ingredients:

• 6 cups finely diced peeled apples (about 4 medium-large Honeycrisp apples)
• 1/2 cup water*
• 1/2 teaspoon butter
• 1 package Sure-Jell (powdered fruit pectin)
• 4 cups sugar
• 1 cup packed brown sugar
• 1/2 teaspoon ground cinnamon (heaping)
• 1/4 teaspoon ground nutmeg

Method:

1. Cook the Apples:
   • In a large stockpot, combine the diced apples, water, and butter.
   • Cook over low heat, stirring occasionally, until the apples are tender, about 10 minutes.
2. Prepare the Jam:
   • Stir in the powdered pectin, then bring the mixture to a rolling boil, stirring constantly.
   • Add both sugars, cinnamon, and nutmeg. Return to a rolling boil and continue boiling for 1 minute, stirring constantly.
3. Canning the Jam:
   • Remove from heat and skim off any foam from the surface.
   • Carefully ladle the hot mixture into sterilized half-pint or pint jars, leaving 1/4-inch headspace.
   • Remove air bubbles, wipe jar rims, and secure the lids.
4. Processing:
   • Process the jars in a boiling water bath for 10 minutes.
   • After sealing, twist the jars gently from side to side while cooling to evenly distribute apple pieces throughout the jam.

Yield:

• Approximately 3 pints (or 6 half-pints)
  

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