Dutch Apple Pie Jam

Instructions

1. In a large pot, combine the diced apples and apple cider. Cook over medium heat, stirring occasionally, until the apples start to soften, about 10-15 minutes.

2. Add the cinnamon, nutmeg, and cloves to the pot and stir to combine. Let the mixture simmer for another 5 minutes to allow the spices to infuse into the apples.

3. Stir in the granulated sugar, brown sugar, lemon zest, and lemon juice. Continue to cook the mixture, stirring frequently, until the sugars have dissolved and the jam starts to thicken, about 15-20 minutes.

4. As the jam thickens, use a potato masher or immersion blender to break down some of the larger apple pieces to achieve your desired consistency. Cook for an additional 5-10 minutes until the jam has reached a spreadable thickness.

5. Remove the pot from the heat and stir in the vanilla extract, ensuring it is evenly distributed throughout the jam.

6. Ladle the hot Dutch Apple Pie Jam into clean, sterilized jars, leaving about 1/4-inch headspace. Wipe the jar rims with a clean damp cloth and seal the jars with lids and rings.

7. Process the jars in a boiling water canner for 10 minutes to ensure proper sealing. Once processed, remove the jars from the canner and allow them to cool at room temperature. The lids should make a popping sound as they seal.

8. Store your freshly made Dutch Apple Pie Jam in a cool, dark place for up to one year. Once opened, keep the jam in the refrigerator and consume within a few weeks.