• Combine diced apples, apple juice, lemon zest and juice, apple cider vinegar and a pinch of salt in a large pot on the stove.

  Bring to a boil over medium-high to high heat. Then turn the heat down to low and simmer for around 10-12 minutes until the apples are tender.
• Add in the remaining spices and vanilla extract and sprinkle the pectin over the top while you stir in gradually.

  Turn the heat to high and bring the mixture to a full rolling boil before adding in the sugar all at once.

  Bring the mixture to a full rolling boil that cannot be stirred down. Then set the timer for 1 minute and cook while stirring continuously to avoid scorching.

  Remove the pot from the heat. At this point you can either spoon the jam into jars and store in the fridge or can them using the instructions below.

Water bath canning instructions:

• Ladle the jam into about 5 half pint jars leaving about ¼th to ⅓rd inch of headspace.

  Remove air bubbles and wipe the jar rims.

  Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).

  *Remember - do not start the timer until the water has come to a full rolling boil.*

  Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).

  Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.

  Store sealed jars in a cool dry place for 12-18 months for best quality.

  *Note* If any of the jars do not seal simply store in the refrigerator and consume within 2-4 weeks.

  Enjoy!