Caramel Apple Jam

-Taste of Home-

Ingredients
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
7 half pint jars

Directions
1. In a Dutch oven, combine the apples, water and butter. Cook and stir over low heat
until the apples are tender. Stir in pectin. Bring to a full rolling boil over high heat,
stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute.
2. 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.
3. Place jars into a 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.
Editor's 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.