Grandma's Apple Pie Jam

I got this recipe from All About Apples.com (http://www.allaboutapples.com/cooking/miscellaneous/000186.htm) I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe! This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat!

• Ready In: 1 hr 10 mins
• Serves: 5-6
• Yields: 5-6 half-pints

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 3/4ounce) box  dry pectin

Directions

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).