Carmel Apple Jam

Ingredients
6 cups apples, diced and peeled (1/8 inch cubes, roughly – this takes about three pounds of whole apples)
1/2 cup water
1/2 teaspoon butter
1 package (1.75 ounces) powdered fruit pectin
2 1/2 cups sugar
2 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions
1. In a pan, combine the apples with the 1/2 cup of water and 1/2 teaspoon butter.
2. Cook over low heat for an hour or so, stirring regularly, until the apples are soft.
3. Once the apples are nice and soft (use your own judgment – you don’t want them to be really crisp in the jam, after all, but some soft chunks are delicious), add the pectin, stir it in, then bring the whole mix up to a rolling boil.
4. Add the sugar, and bring it back to a rolling boil (and be careful here, it can splatter).
5. Stir it constantly and let it boil for one minute. The jam is now ready to be canned.