In a large kettle, mix apples, water, and butter. Cook and stir over low heat until apples are soft. Stir in pectin; bring to a full rolling boil, stirring constantly. Stir in sugars, cinnamon, and nutmeg. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour hot jam into hot jars, leaving 1/4 inch head space. Adjust caps. Process for 10 minutes in a boiling water bath.
Yield: 7 half-pints
By Irishwitch from Aurora, CO
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