Apple Pie Jam #apples #applepie #canning #waterbathcanning #jam @Mama Baird's Homestead

8 cup peeled, diced apples {I used a mixture of Granny Smith and Pink Lady}
4 tablespoon lemon juice {I used bottled}
2 1/2 tablespoons apple pie spice
4 cup granulated sugar
1 cup firmly packed brown sugar
1 teaspoon unsalted butter
Instructions
Bring a boiling-water caner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Dice the apples and place in a 4 cup measuring cup. Cover the apples with water to top of the 4 cup measuring mark. Place apples in a 6 -8 quart pot, add spices, lemon juice, butter bring to a full rolling boil.
Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {6} 1/2 pints.