Ingredients

Scale

6 cups finely diced, peeled apples
1/2 cup apple wine (or white wine or water)
1 teaspoon butter
1 cinnamon stick
4 cups sugar
1 cup packed brown sugar
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon chipotle powder
1 package Certo liquid fruit pectin (or Sure Jell)
2 teaspoons lemon juice

Instructions

In a large cooking pot, put the apples with the wine, butter and cinnamon stick. Cook over medium low heat for about 10 minutes or until the apples get tender and start to make juice.
Stir in the sugars, vanilla, cinnamon, salt, nutmeg and chipotle powder. Bring to a boil and cook and stir for several minutes. Stir in the liquid pectin and lemon juice and boil for a few more minutes.
Meanwhile put clean jars in a pot of boiling water along with the lids, bring to a boil to heat and sterilize them.
Using a canning funnel, spoon the hot jam into the hot jars, leaving just 1/4 – 1/8 inch of space on top. Wipe the top with a clean, wet cloth, put the lid on and screw it on tightly. Put the jars upside down for a while to ensure the fruit is well suspended, then flip them upright. After 24 hours, remove the rings. If any of the jars didn’t seal then keep them in the fridge and use it right away.

Notes

You can do a water bath if you like, but my mom says she doesn’t bother to do that with jams and jellies anymore, so I skipped that step too.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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