– Take the cooked apples in heavy bottom stock pot. Slowly stir in the pectin and let it combine well. Bring the mixture to a full rolling boil (boil that cannot be stirred down) over high heat, stirring constantly. – Now add the entire measure of the sugar, stirring constantly. Add all the spices and let it boil well.
– Again bring the mixture to a rolling boil. Boil hard for an entire minute, stirring constantly. – After about 5 mins, ladle the hot jam into containers and leave it undisturbed for around 12 hrs. If after 12 hrs the jam has not set, leave it for another 12 hrs. After this transfer the containers to the refrigerator.