2 1/2poundsbaking apples, such as Granny Smith or Cortland, peeled, cored, and cut into 1/2-inch dice
2 to 4jalapeños, seeded and diced
1/4cupapple cider vinegar
1 1/2cupsgranulated sugar
Sterilize 5 half-pint jars and their lids. Place a plate in the freezer.
Add the apples, jalapeños, water, and apple cider vinegar to a non-reactive sauce pot. Bring to a boil and then turn the heat down to low and simmer uncovered, while occasionally stirring, until the apples are soft, about 10 minutes. If the liquid gets too low during this process, you can add more water a tablespoon at a time.
Once the apples are soft, stir in the granulated sugar, the brown sugar, the cinnamon, and the salt. As you stir, mash the apples against the side of the pot with the back of your spoon. Alternatively, you can use a potato masher. You can make it as chunky or mashed as you like. For instance, I prefer mine to leave a few apple chunks in my jam for texture. Continue to cook the jam for 20 minutes, while occasionally stirring.
After about 20 minutes, take the plate out of the freezer and place a spoonful of the jam on the plate. After about 15 seconds, tilt the plate and if the jam doesn’t run then it’s ready. If it does run, continue to cook it while occasionally stirring for 5 more minutes and then check again. Continue to cook and test until it doesn’t run.
Pour jam into hot, sterile jars leaving a bit of headspace. Cover with lid and rings. Allow to cool and then refrigerate. I find that it can last for a month in the refrigerator. Alternatively, you can process in a boiling water bath for 10 minutes.