In a large saucepan, combine apples, water, cinnamon, and nutmeg. Cook over low heat until the apples are soft, about 10 minutes.
Stir in both granulated and brown sugar. Bring to a full rolling boil over high heat, stirring constantly.
Quickly stir in the pectin. Return to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat and stir in vanilla extract.
Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids.
Process in a boiling water canner for 10 minutes. Remove jars and allow to cool. Check seals after 24 hours.
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