Start by peeling and finely dicing the apples. Ensure they are evenly diced to help them cook uniformly.
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. This should take about 10 minutes. The butter helps reduce foaming and adds a subtle richness to the jam.
Add the Pectin:
Stir in the powdered fruit pectin and bring the mixture to a rolling boil, stirring constantly to prevent sticking.
Incorporate the Sugars and Spices:
Add the granulated sugar, brown sugar, ground cinnamon, and ground nutmeg to the boiling mixture. Stir well to dissolve the sugars and distribute the spices evenly.
Boil the Mixture:
Return the mixture to a rolling boil and boil for 1 minute, stirring constantly. The mixture will thicken as it cooks.
Finish and Jar the Jam:
Remove the pot from heat and skim off any foam that may have formed on the surface. Carefully ladle the hot jam into sterilized half-pint or pint jars, leaving 1/4-inch headspace. Use a non-metallic utensil to remove any air bubbles, wipe the rims of the jars clean, and adjust the lids.
Process the Jars:
Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal. Adjust the processing time if you’re at a higher altitude.
Cool and Store:
Once processed, remove the jars from the water bath and let them cool on a towel or cooling rack. As they cool, gently twist the jars from side to side (after the lids have sealed) to evenly distribute the apple pieces throughout the jam. Ensure all jars are sealed properly before storing.
