1. Prepare the Apples:

   • Peel, core, and chop the apples into small chunks.
   • As you prepare the apples, place them in a bowl of cold water with a splash of lemon juice to prevent browning.

2. Cook the Apples:

   • Drain the apples from the lemon water and place them in a large pot.
   • Add 1 cup of water to the pot.
   • Bring the mixture to a simmer over medium heat, stirring occasionally.
   • Once simmering, cover the pot and let the apples cook for about 20 minutes or until they are soft and begin to break down.

3. Mash the Apples:

   • Use a potato masher or immersion blender to mash the cooked apples to your desired consistency—smooth or chunky.

4. Add Sweetener and Flavorings:

   • Stir in the lemon juice, honey or maple syrup, and cinnamon.
   • Taste the mixture and adjust the sweetness by adding more honey or maple syrup if necessary.

5. Add Pectin (Optional):

   • If using pectin, follow the instructions on the package. Typically, you’ll mix the pectin with a small amount of water before adding it to the apples.
   • Stir thoroughly to combine and return the mixture to a boil.

6. Cook the Jam:

   • Once all ingredients are combined, continue cooking the jam on low to medium heat for another 10-15 minutes, stirring frequently to prevent sticking or burning.
   • As the mixture thickens, it will begin to resemble a jam-like consistency.

7. Test the Consistency:

   • To test the consistency, place a small spoonful of jam on a chilled plate and let it cool for a minute. If it thickens to your liking, the jam is ready. If it's too runny, continue cooking for a few more minutes and test again.

8. Prepare the Jars:

   • Sterilize jars by boiling them in water or running them through a dishwasher cycle.
   • Ensure jars are completely dry before filling them with jam.

9. Fill the Jars:

   • Carefully ladle the hot apple jam into the sterilized jars, leaving about 1/4-inch of headspace at the top.
   • Wipe the rims of the jars with a clean cloth to remove any spills before sealing the lids on tightly.

10. Process the Jars (Optional for Longer Storage):

    • Immerse the sealed jars in a boiling water bath for about 10 minutes to ensure a proper seal.
    • Remove the jars and let them cool completely at room temperature. You should hear a "pop" as the lids seal.

11. Storage:

    • Store the apple jam in a cool, dark place. Opened jars should be kept in the refrigerator and consumed within a few weeks.

Enjoy your homemade apple jam on toast, pancakes, or as a sweet condiment for your favorite dishes!