Apple Pie Jam

1. 1

   In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.)

2. 2

   Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.

3. 3

   Remove from the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.

4. 4

   Process for 10 minutes in a boiling-water canner.

* Per serving · 4 servings · Values may vary.

No additional tips available.