Apple Jam for Canning

to make 1 quart:

2 lbs apples, core removed
2 cups sugar
1/4 cup lemon juice

Chop the apples into small chunks. Stir with lemon juice and sugar. If you want the apple pieces to maintain their size, cover the bowl and chill the mixture overnight. Otherwise, the apple pieces will break down a bit while cooking. Just depends on the texture you want.

Prepare a water bath canner and 1 quart-sized jar or equivalent of smaller jars.

Place the apple mixture in a saucepan and bring to a boil over high heat. (This barely fits into my 3-quart cooking pan.)

Stir the mixture occasionally, watching for overflows, and cook for about 20-30 minutes. Cook until the apple jam reaches gel stage.

Immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, and seal with 2 part canning lids.

Process in the water bath according to your jar size and elevation:

                                                                Process Time at Elevations of
Style of Pack          Jar Size                0 - 1,000 ft     1,001 - 6,000 ft     Above 6,000 ft
Hot                Half-Pints or Pints        5 min             10                     15
                       Quarts                             10 min           15                     20
                    
Table from https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter/
                    
Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator.