How to make it

  • Cook apples, water and butter over low heat, stirring until apples are soft but not mushy.
  • Stir in pectin and bring to a full rolling boil, stirring constantly. Add sugars and cinnamon and bring back to a boil, stirring constantly, for one minute. Remove from heat and skim off foam (if there is any).
  • if you feel the jam is not thick enough for your taste then add another small box of pectin. Start by adding half of the second box then go from there.
  • Pour into hot jars, leaving ¼” heads space.
  • Process jars in boiling water bath for 10 minutes. makes (7) ½ pints.
  • NOTE- 6 cups of diced apples = 6 to 7 medium size apples.

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