It really does taste just like an apple pie!!
APPLE PIE JAM
6 cups diced granny smith apples (6 or 7 apples)
1/2 cup apple juice (you can use water in a pinch)
1/2 teaspoon butter
3 cups granulated sugar
2 cups brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (freshly ground is best)
(1) small box (1¾ oz.) Sure-Jell Premium powdered pectin
Dice the apples, then put them in the food processor for just a (very) few pulses. You don't want the pieces too small.
Cook the apples, apple juice and butter (in a large heavy pot with tall sides) over low heat until the apples are soft but not mushy.
Stir in powdered pectin and bring to a full rolling boil (one that does not stop boiling when you stir it); stir constantly.
When it comes to a full rolling boil, add the sugars, cinnamon and nutmeg. Stir well and bring back to another full rolling boil. Keep it at a full rolling boil (while stirring) for exactly one minute, no longer.
Remove from heat and skim off any foam from the surface of the jam(if there is any). Pour the jam into HOT clean jars, leaving 1/4" head space. Wipe the rims of the jars with a CLEAN wet cloth and put on the two piece lids (hand tighten).
Process in a hot water bath: half pints for 10 minutes; pints for 15 minutes. This recipe makes (7) half pint jars.
To avoid that: After you take the cooked jam off of the heat for the last time, Sit it on a towel or a pot holder so that the pan stays as hot as possible. Let the hot jam sit in the hot p an for five minutes before you put it in the HOT jars. Stir the hot jam every 60 seconds or so with a CLEAN spoon. After the five minutes is up, put the jam in the hot jars and proceed with the same directions. This little trick will stop the fruit bits from floating to the top (see above photo).