12/26/10: I'll have to come back and rate again when I've tried this jam, but for now I'll just rate on the process. I processed the apples--worked really well. I got 6 full jelly jars out of this and had about 1/4 left over. It looks beautiful, and it jelled just fine. Not sure about other's issues with the pectin, but mine worked well and jelled the day I made it. It was very easy, too. Don't be afraid of the water bath processing if you've never done it--all you need is a large pot of boiling water: put the jam in your jars, seal, then place in the water for ten minutes, then take out. The jars should seal--you'll hear a popping sound--as they cool. Mine usually seal within a 1/2 hour or so, although one took a lot longer than that--no matter, it still sealed. Any jars that don't seal can be reprocessed or stored in the fridge. Thanks for the recipe! Update 2/12/11: We had this for breakfast on toast and we think it's delicious! The caramel flavor is subtle, but I think it's still there. I like the combo of spices and brown sugar; if you added more brown sugar and less spices you might get more caramel flavor, but I have to say we love it as is. I'm glad I processed the apples so they weren't big chunks, but even so, it looks and tastes very good. For those of you still having difficulty with the jam setting, try following the pectin package directions; sometimes that helps. Thanks for the recipe!
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12/26/10: I'll have to come back and rate again when I've tried this jam, but for now I'll...