Peel & chop into approximately 1-cm chunks:
1 l tart apples
In the same measuring cup where you have the fruit, add water to fill to the 1 liter mark. Add:
25 ml lemon juice
5 ml ground cinnamon
1 ml ground nutmeg
1 ml ground ginger
50 g dry pectin (if not available, simply include some underripe fruit)
5 ml butter
Bring to a boil over medium-high heat, stirring occasionally. Add:
1 l granulated sugar
250 ml brown sugar
Stirring constantly, return to a full rolling boil, and let boil for one minute, or until jam reaches 105, or a drop placed on a froze plate sets. Remove from heat immediately, skim any foam, and ladle into jars, sealing with fresh lids.
Submerge jars in boiling water and leave them there for 10 minutes. After you removed them, the lids should “pop” down to indicated that they’re sealed. If they do not, refrigerate and use immediately.
Can be stored for up to three years in a cool, dark location.