Apple Pie Jam

Makes 7 half-pints.

Add water to cover chopped apples. (This isn’t 4 cups each apples and water. You should fill your measuring cup to the 4-cup mark with apples, then add water just to the 4-cup mark).

Ready your boiling water bath.

Place apples and water in a large saucepan. Stir in lemon juice, cinamon, and allspice.

Measure out sugars and set aside, but have them ready to add.

Stir pectin into pot, then add butter. Bring to a full rolling boil on high heat, stirring constantly. Quickly add both sugars. Return to a full boil and boil 1 minute, stirring constantly.

Remove from heat and skim any foam off with a metal spoon. Ladle quickly into hot, clean half-pint jars, leaving 1/4 inch headspace.

Wipe jar rims and threads. Cover with 2-piece lids and screw bands finger tight. Process in a boiling water bath for 10 minutes.