Apple Jam (no pectin)
Source: combination of recipes
8 cups cored, peeled and finely chopped tart apples (about 3 pounds before coring and peeling)
1-1/2 cups water
1 T fresh lemon juice
3/4 tsp ground cinnamon
1/4 tsp nutmeg
2 cups white sugar
1 cup firmly packed dark brown sugar
Place apples and water into large, heavy saucepan. Bring to a boil and cook until apples are soft and water mostly absorbed. Mash slightly.
Stir in lemon juice, cinnamon, nutmeg and sugars. Bring back to a boil, lower heat and cook until desired thickness. (Note - it will thicken slightly more as it cools)
Can or freeze as desired.