Before you begin, if you need to review basic boiling bath canning methods, please click here.
What You Need:
4 cups of peeled, cored, and chopped Granny Smith apples (tart apples are a must, or the jam will be overly sweet)
1 box (2 oz.) dry pectin (available in the canning aisle)
1 teaspoon butter
1 1/2 tablespoons bottled lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
4 cups granulated sugar
1 cup packed light brown sugar
Hot water bath canner
4 oz. canning jars
Canning screw bands
4 cup measuring cup
Plastic or wooden utensil with a long handle
Wire rack or thick towel
How to Do It:
1. Place the chopped apples in the measuring cup and add enough water to bring the water line to 4 cups. Pour the apple-water mixture into the larger saucepan.
2. Add the pectin, butter, lemon juice, cinnamon, nutmeg, and ginger and bring to a boil.
3. Add the sugars and bring to a full rolling boil. Boil for 1 minute, stirring constantly.
4. Remove the saucepan from the heat and skim off any foam. Ladle right away into hot jam jars, leaving 1/4 in. of head space. Use the plastic or wooden utensil to remove air bubbles from the jars. Wipe the rims of the jars clean. Place a lid and screw band on the jar. Tighten the screw band until it's fingertip tight. Using the jar lifter, place the filled jam jar back in the canner.
5. Repeat step 6 until all the jam is in jars.
6. Place the lid on the canner. When the water in the canner starts boiling again, time the "cooking" of the jars: 10 minutes.*
9. Turn off the heat and allow the water to stop boiling. With the jar lifter, remove the jars, one at a time, place them on the wire cooling rack or thick towel to cool. Let the jars cool overnight, then press down on the lids to ensure a good seal. If properly sealed, the lids will not move up or down when you press on them.
* NOTE: If you live at a high altitude, read this important information about adjusting canning times.