Apple Pie Jam

 There’s a local farm whose apple jam is so good, I want to try and replicate it. This version is nice but it’s spicy. 

• 6 cups peeled and diced granny smith apples (between 6-7 apples)
• 2 cups apple cider
• 2 tablespoon lemon juice
• 1 1.75 oz package powdered pectin
• 2 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon cloves
• ¼ teaspoon ginger
• ½ teaspoon vanilla bean powder
• 1 teaspoon salt
• 2 cups sugar

1. Add the chopped apples, apple juice, and lemon juice to a large pot over medium-high heat and bring to a boil. Once boiling reduce the heat to low and simmer uncovered for 10 minutes or until the apples become soft. Stir occasionally.
2. Blend slightly if desired. Optional step: Immersion blend the mixture to break up the chunks of apples 4 or 5 times. If you want a chunkier textured jam, you can skip this step.
3. Add pectin and spices. Whisk in the pectin, cinnamon, nutmeg, cloves, ginger, vanilla bean powder, and salt.
4. Bring to a boil. Turn heat up to medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
5. Add sugar and boil again. Add the sugar, stirring to fully incorporate the sugar into the apple mixture.
   Return mixture to a full rolling boil. Boil hard for 1 minute stirring constantly (the mixture can burn so don't leave unattended).
6. Ladle into jars. Carefully fill jars with jam.
7. Wipe rims and fasten lids. Wipe down the jar rims with a damp towel. Place the lid and ring on the jars.
   Tightening the rings so they're fingertip-tight.
8. Process in canner. Transfer the jars to the water bath canner. Cover and bring the water to a boil. Once the water is fully boiling, set a timer for 10 minutes.
9. Rest briefly in canner. After 10 minutes, turn off the heat, remove the lid, and allow the jars to sit in the water bath canner for 5 minutes.