Caramel Apple Jam
6 cups peeled and diced Granny Smith or Gala apples
1/2 cup water
1/2 teaspoon butter
1 package powdered fruit pectin
3 cups granulated sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Mix apples, water and butter. Cook over low heat, stirring, until apples are
soft (but not mushy).
Stir in pectin. Bring to a full boil, stirring constantly.
Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil,
stirring constantly for 1 minute. Remove from heat; skim foam.
Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for
Yields 7 1/2 pints.