Heat a medium saucepan over medium-high heat. Add chopped apples, sugar, lemon juice, and spices to the pot and stir everything with a wooden spoon to combine.
Bring the apple mixture to a boil and continue to boil for 15-25 minutes until the jam has thickened.
About halfway through the cooking time take your wooden spoon and mash some of the apples against the side of the pot and leave some apple chunks in tact, then give everythig a good stir. This step is optional, but will result in a slightly chunky jam.
Once the jam has thickened, and the jam reaches a slow boil with small, tight bubbles, remove the pan from the heat and allow the jam to cool slightly. Spoon the jam into clean jars and seal tighlty. Allow the jam to cool completely before transferring it to the refrigerator.
You can also use a potato masher to mash your apples halfway through the cooking time if you prefer a less chunky jam.
Test your jam to see if it's done by placing a small amount of jam onto a metal spoon that has been placed in the freezer for 10 minutes. Swipe your finger through the jam on the frozen spoon. If there is a clear line through the jam that does not fill in, it is ready to be cooled and stored.
This recipe may make slightly more or less jam depending on the size of your fruit.
Please see blog post for other important tips and suggestions.