Caramel Apple Jam

Heat the water to its boiling point for a minimum of 5 minutes to ensure the jars and lids are thoroughly sanitized

Combine sliced apples, water, and melted butter in a large cooking vessel. Bring the mixture to its boiling point, then reduce the heat to a low simmer and let cook for 8 minutes or until the apples are tender. Add brown sugar, white sugar, pectin powder, and butter flavoring to the mixture and stir until well combined. Return the mixture to its boiling point, stirring constantly, for 2 minutes without stirring.

Fill the hot, sterilized jars with apple jam to within 1/4 inch of the top. Use a knife or thin spatula to remove any air bubbles that may have formed inside the jars by running it around the edges. Wipe the rims of the jars with a damp cloth to remove any food residue that may be present. Secure the lids and screw on the rings tightly.

Position a rack at the bottom of a large cooking vessel and fill it halfway with water. Bring the water to its boiling point, then carefully lower the jars into the boiling water using a holder. Leave at least 2 inches of space between each jar to allow for expansion during the canning process. If necessary, add more boiling water to bring the water level up to at least 1 inch above the tops of the jars. Bring the water back to its rolling boil, cover the vessel, and process for 15 minutes.

Remove the jars from the cooking vessel and place them on a cloth-covered or wood surface, several inches apart, until they have cooled completely. Once cool, press the top of each lid with your finger to ensure a tight seal (the lid should not move up or down at all). Let the jars stand for 8 hours to overnight before using them. Store the sealed jars in a cool, dark area; refrigerate opened jars immediately.