Ingredients
6 cups diced peeled apples (1/8-inch cubes)1/2 cup water1/2 teaspoon butter1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 package (1-3/4 ounces) powdered fruit pectin3 cups sugar2 cups packed brown sugar
Preparation
In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until 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 1 minute.
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.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
