1. Wash jars, lids, and rings in hot soapy water. Place jars in a canner filled with water, bring to 180°F, and keep warm. Heat lids in hot (not boiling) water.

2. Peel, core, and dice apples into ¼-inch pieces to yield about 6 cups. Optionally toss with lemon juice to prevent browning.

3. In a large, heavy-bottomed pot, combine apples, lemon juice, and spices. Cook over medium heat, stirring often, for 10–15 minutes until apples soften.

4. Stir in pectin and bring mixture to a full, rolling boil that cannot be stirred down.

5. Add all sugar at once. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.

6. Test for gel set using a cold plate. If the jam wrinkles when pushed, it’s ready. If not, boil another 30 seconds and retest.

7. Remove from heat and let sit 5 minutes to distribute fruit. Ladle jam into hot jars, leaving ¼-inch headspace. Remove air bubbles and wipe rims clean.

8. Apply lids and rings fingertip tight. Process in a boiling water bath for 10 minutes (plus 1 minute per 1,000 feet elevation).

9. Turn off heat, let jars sit in water 5 minutes, then remove. Cool jars on towel-lined surface for 12–24 hours. Check for seals before storing.