In a large pot, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan.
Add sugar, lemon juice and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.
Canning Apple Pie Jam
Amount Per Serving
% Daily Value*
Vitamin A 10IU0%
Vitamin C 8.2mg10%
* Percent Daily Values are based on a 2000 calorie diet.