4 cups diced apples
2 tbsp. lemon juice
1 1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1 box pectin
4 cups sugar
1 cup packed brown sugar
1/2 tsp. unsalted butter

Bring to boiling canner, 3/4 full of water, to simmer. Wash jars and bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Dice the apples and place in a 4 cup measuring cup. Cover the with water to the top of the 4 cup measuring mark. Place apples in a 6-8 quart pot, add spices, lemon juice, butter and pectin and bring to a full rolling boil.

Slowly stir in sugar and return to full rolling boil for 1 minute. Make sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with a metal spoon.

Ladle immediately into prepared jars, filling to within 1/4-inch from top. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner (water must cover the jars by 1 to 2 inches). Cover and boil water to a gentle boil. Process for 10 minutes. Remove jars and place upright on towel to cool completely.

After jars cool check the seal by pressing middle of the lids with finger. If lids spring back, lids are not sealed and refrigerate if necessary.

Note: It may take a few days to totally firm to jam. Apple pie jam can also be used as ice cream topping.

Yields: 6 1/2 pints.

Submitted by: Cindy Frink