<FONT FACE="Trebuchet MS">Caramel Apple Jam

<FONT FACE="Trebuchet MS">6 cups diced peeled apples, 1/8"

<FONT FACE="Trebuchet MS">1/2 cup water

<FONT FACE="Trebuchet MS">1/2 tsp. butter

<FONT FACE="Trebuchet MS">1 pkg. powdered fruit pectin

<FONT FACE="Trebuchet MS">3 cups sugar

<FONT FACE="Trebuchet MS">2 cups packed brown sugar

<FONT FACE="Trebuchet MS">1/2 tsp. cinnamon

<FONT FACE="Trebuchet MS">1/4 tsp. nutmeg

<FONT FACE="Trebuchet MS">Mix apples, water and butter. Cook over low heat,

<FONT FACE="Trebuchet MS">stirring, until apples are soft. Stir in pectin; bring

<FONT FACE="Trebuchet MS">to a full boil stirring constantly. Add sugars,

<FONT FACE="Trebuchet MS">cinnamon and nutmeg. Return to rolling boil; boil,

<FONT FACE="Trebuchet MS">stirring, 1 minute. Remove from heat; skim foam.

<FONT FACE="Trebuchet MS">Pour into hot jars leaving 1/4" headspace. Process in

<FONT FACE="Trebuchet MS">boiling water bath 10 minutes. Yields 7 (1/2 pint jelly jars)