This small-batch apple pie jam is made without commercial pectin because well ... apples are chock full of natural pectin. No canning needed for this jam. Simply refrigerate and enjoy!
1/4teaspoonbutter, to reduce foaming - can be omitted, if you prefer
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Instructions
Cut a piece of string and two pieces of cheesecloth about 8-inches square, if using. Set aside. Place a small plate in the freezer for testing jam for readiness later. Have a clean jar(s) or containers.
Put white and brown sugars, lemon juice, cinnamon, allspice and butter in a large, heavy-bottomed saucepan or Dutch oven. Set aside for now.
Now move on to the apples. Peel the apples, reserving the apple peel separately. Quarter the apples and remove core, reserving apple cores separately. Dice the apples and place in a 2-cup (or larger) glass measuring cup. Add water to the cup of apples until the water reaches the 2-cup mark. Add to apples and water to the Dutch oven with the sugars and stir to combine. Place the Dutch oven on stove, over medium heat.
Gather up some apple peel and cores. Stack the two sheets of prepared cheesecloth, place a mound of apple peels and cores in the middle then gather up from the edges and tie securely with string so nothing can escape! Add the cheesecloth packet to the pot.
Increase heat to high and cook, stirring, until mixture reaches a full, rolling boil (this is a boil that doesn't disappear with stirring). Reduce heat just slightly. Cook, stirring frequently for about 5 minutes. Remove plate from freezer and begin testing jam regularly for readiness. If jam is ready, a small puddle of jam placed on the cold plate will wrinkle and leave a clear line when a spoon is pushed through it. (Mine usually takes 7-8 minutes), or 224° F. on a candy thermometer.
When ready, remove pot from heat. Remove and discard cheesecloth packet. Place your jar on a plate (to catch any spillage) and ladle hot jam into jar. Cover with lid (careful, it's really, really hot!) Allow to cool a half hour or so and then refrigerate. Jam will thicken over the first 24 hours, as it sets. Keep your jam refrigerated to use and enjoy! (You can remove and warm some to use over ice cream, on pancakes or of course, on toast or muffins etc.)