6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)

1/2 cup water*

1/2 tsp. butter

1 package Sure-Jell (powdered fruit pectin)

4 cups sugar

1 cup packed brown sugar

1/2 tsp. ground cinnamon (heaping)

1/4 tsp. ground nutmeg


In a large stockpot, combine the apples, water, and butter. Cook and stir over low heat until apples are tender (about 10 minutes).

Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. head-space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water bath.

Note – twist jars gently from side to side while cooling (after lid has sealed) to evenly distribute apple pieces throughout the jam.

Yield: 3 pints or approx. 6 half-pints

*Option: Replace 1/2 cup water with 1/2 cup spiced rum, cinnamon whiskey, or bourbon for a different twist.

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