Carmel Apple Jam

6 C peeled and diced apples
1/2 C water
1/2 tsp butter
3 C sugar
2 C brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Peel and dice your apples and mix EVERYTHING into a large pot.  Stir until combined and bring to a boil on medium heat.  Cook the jam until the apples are nice and soft.  Use your handy emulsion blender to get it to the right consistency you want.  I do not like chunky jam, so I really mix it good.  Pour into hot jars with hot lids and flip upside down to seal!

Yummy!  Really good on pancakes and toast anything else!  I bet you could also use this as apple pie filling!
PS. The red jam is the Applum Jam (household name ha ha), the small brown jam is the Carmel Apple Jam, and the tall quart jars are applesauce which I will have to post about laterish.