Ingredients

• 4 1/2 cups granulated sugar
• 1 cup light brown sugar, firmly packed
• 1 lb tart green apple, such as Granny Smith
• 1 cup water
• 1/3 cup lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 (1 3/4 ounce) box dry pectin

Instructions

1. Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.

2. Measure sugars into a medium bowl and set aside.

3. Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.

4. Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.

5. Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.

6. Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).