Caramel Apple Jam


6 cups diced peeled apples (1/8-inch cubes)
1/2 cup water
1/2 teaspoon butter
1 package (1-3/4 ounces) powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


In a Dutch oven, combine the apples, water and butter. Cook and stir over low heat until apples are tender. Stir in pectin according to package directions. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. 
Yield: 7 half-pints.

Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Recipe Note: I like using Pink Box lower sugar Sure Jel Pectin in this recipe.
Recipe adapted from: Hill &  Photo by: Diane Baker for Canning and Cooking at Home