To begin, start with clean jars and lids. Prepare a large stock pot with boiling water, for canning.

To another pot, add your apples and water and bring to a boil. Reduce the heat to a simmer and simmer for about 10 minutes, or till the apples are soft.

Carefully ladle 4 cups of diced apples into a blender (or food processor) and blend till smooth. Add back to the pot with the rest of the diced apples and water.

Turn your heat to high, and whisk your pectin in. Bring to a full boil that cannot be stirred down. Add your cinnamon, allspice, and brown sugar, and bring back to a boil again. Boil hard for one minute, while stirring throughout.

Remove from heat and quickly ladle your hot jam into your mason jars, leaving at least 1/2 inch of headspace at the tops of the jars. Wipe the top of each jar clean and top with your lid and band. Lightly screw the lid on (not too tight!).

Place all of your jars into the boiling water pot, with the water covering the jars at least 1/2-1 inch. Process them for 10 minutes, or more (according to altitude). Turn the heat off and let the jars sit for 5 minutes. Remove from the water and let them cool entirely.

Check for the seal, before storing. The lid should not be able to flex up and down when you press on the top. Be sure to label your jars with the title and date!