1-First, Warm Your Tools: Warm your canning jars if you plan to preserve the jam, as this helps with the canning process later. This step ensures everything is ready for safe storage and ties into basic homemade canning practices.

2-Cook the Apples: In a heavy-bottomed pot, combine the diced apples, water, lemon juice, butter, cinnamon, and nutmeg. Heat over low heat until the apples are tender, covering the pot to speed things up if you like. This gentle cooking helps release the natural flavors and pectin from the apples.

3-Add Pectin and Heat Up: Once the apples soften, add the powdered pectin and crank up the heat to high, stirring constantly to mix it in well. This is where the magic begins, turning your mixture into a thickening jam base.

4-Boil with Sugars: Next, stir in the white sugar and light brown sugar, bringing the mixture to a full rolling boil. Let it boil hard for at least one minute or until it starts to thicken, making sure to stir frequently to keep it from burning. Be careful not to overcook, as that can make the jam too firm just aim for that perfect spreadable consistency.

5-Finish and Can: Remove from heat once it’s ready. If you’re canning, fill the jars with the hot jam, leaving ¼ inch headspace. Remove any air bubbles, clean the rims, add lids and bands until fingertight, then process in a boiling water bath for 10 minutes. Let the jars sit in the water for 5 minutes after processing before removing and cooling on a towel for 12-24 hours until sealed.