1tspapple pie spicesubstitute: 1/2 teaspoon nutmeg and cinnamon
Instructions
Place all ingredients in a Dutch oven or heavy saucepan. Bring to a boil over medium heat. Cook, stirring frequently, for twenty minutes.
Remove from heat and let cool. Pour into mason jars and seal tightly. Store in the refrigerator for up to 4-6 weeks.
Notes
Apple pie spice substitution: 1/2 teaspoon each of nutmeg and cinnamon
After you remove your mixture from the heat, let it sit for five minutes and stir the jam. This helps to prevent the fruit from floating.
Wash your jars and lids in a hot soapy water or in boiling water. Place them in the oven at 250 to let the excess water dry off. Remove the jars when you’re ready to fill them.
Add a few tablespoons of apple cider or juice to the mixture for an added touch of flavor.
A good way to tell if the jam is ready is to dunk a spoon in the mixture and hold it over the pan. If there is a slow drip off the back side of the spoon, the consistency is perfect and it’s ready to pull off the heat.