Apple Pie Jam – Jelly

• 6 cups Peeled And Diced Granny Smith Apples
• 1/2 cups Water
• 1/2 teaspoons Butter
• 3 cups Regular Granulated Sugar
• 2 cups Brown Sugar
• 3/4 teaspoons Cinnamon
• 1 box Small Box Powdered Fruit Pectin

1. 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, add another small box of pectin. Start by adding half of the second box then go from there.
2. Pour into hot jars, leaving 1/4" headspace. Process jars in a boiling water bath for 10 minutes. Makes 7 half-pints.
3. Note: 6 cups of diced apples = 6 to 7 medium-sized apples.

apples, water, butter, sugar, brown sugar, cinnamon, powdered fruit pectin

Taken from tastykitchen.com/recipes/canning/apple-pie-jam-e28093-jelly/ (may not work)