Peel, core, and chop apples into 1/4-1/2 inch pieces. (note: apples can be tossed into a solution of 1/4 cup lemon juice and two cups of water to keep them from browning as you work. Just be sure to drain them before moving to step 2)
Mix sugar and lemon juice with 12 cups of chopped apples in a large bowl
Cover, and refrigerator for 6 hours or overnight. The sugar will pull a lot of moisture out of the apples which will help keep the apple pieces nice and firm throughout the high-heat jam making process, and the liquid is important to allow you to boil your jam.
Remove from refrigerator, and transfer to a large kettle
Stir in powdered pectin, and add the cinnamon stick
Heat over medium heat until mixture reaches a rolling boil
Continue boiling for about 5 minutes, or until jam reaches 220º subtracting 1 degree for each 500 feet feet you are above sea level (i.e. I’m 1,200 feet above sea level, so I heat mine to 218º)
Remove from heat
Remove cinnamon stick, and fill sterilized jars leaving 1/2 inch of head space
Screw down lids and rings firmly
Place jars in a prepared water bath canner, making sure the canning rack is in the kettle (jars can break if they’re in direct contact with the bottom of your kettle), and that the water level reaches at least an inch above jar tops
Bring to a rolling boil and process half pints for 10 minutes, and pints for 12 mintues
Remove canner from heat, and let cool for at least 30 minutes before removing jars to finish cooling, protected from drafts.
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