Apple Pie Jam

I’m a little embarrased to say I’ve had this recipe sitting around waiting to be shared for about a year now. : )  It’s our favorite kind of jam, and everyone always asks for the recipe, so I thought I’d better share it!
It’s amazing on toast, and amazing warmed up and drizzled over vanilla ice cream. It’s very easy to make, and here in Washington it’s the perfect time to use up those amazing crisp Washington apples.
So think ahead to the holidays and how nice this would be for a thoughtful gift, maybe paired with some homemade bread.  I know my friends would love it!
If you’re new to canning, or need a refresher, go here to the National Center Home Food Preservation for the safest info on canning.
Makes aprox. 7 half pints
4 cups tart apples, peeled and finely chopped (3-4 large apples)
2 T lemon juice
1 tsp ground cinnamon
1/4 tsp allspice
4 cups sugar
1 cup firmly packed brown sugar
1 box pectin
1/2 tsp butter
Add water to cover chopped apples. (This isn’t 4 cups each apples and water.  You should fill your measuring cup to the 4 cup mark with apples, then add water just to the 4 cup mark). 
Ready your boiling water bath.
Place apples and water in a large saucepan.
Stir in lemon juice, cinamon, and allspice.
Measure out sugars and set aside, but have ready to add.
Stir pectin into pot, then add butter.
Bring to a full rolling boil on high heat, stirring constantly.
Quickly add both sugars.
Return to a full boil and boil 1 minute, stirring constantly.
Remove from heat and skim any foam off with a metal spoon.
Ladle quickly into hot, clean half pint jars, leaving 1/4 inch headspace.
Wipe jar rims and threads.
Cover with 2 piece lids and screw bands finger tight.
(I hold the jar with a tea towel while I tighten the screw bands)
Process in a boiling water bath for 10 minutes.
Recipe Source: WSU Extension Office
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