Homemade Apple Jam

1In a large pot, combine the chopped apples and water (½ cup). Cook over medium heat, stirring occasionally, until the apples are soft and mushy, about 15-20 minutes.

2Once the apples are soft, use a potato masher or immersion blender to mash the apples to your desired consistency.

3Add the sugar, lemon juice (¼ cup), cinnamon, nutmeg, and salt (¼ teaspoon) to the pot. Stir well to combine all the ingredients.

4Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer, stirring frequently, for about 30-40 minutes or until the mixture thickens to your liking.

5To test the consistency, place a spoonful of the jam on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it's ready. If not, continue cooking and testing every few minutes.

6Once the jam has reached the desired thickness, remove it from the heat and let it cool slightly before transferring it to sterilized jars.

7Seal the jars and let them cool completely at room temperature. Store in the refrigerator for up to 3 weeks or process in a water (½ cup) bath for longer shelf life.