Buttery Caramel Apple Jam

Sterilize the jars and lids in boiling water for at least 5 minutes.

Bring apples, water, and butter to a boil in a large pot.Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes.Mix in brown sugar, white sugar, pectin powder, and butter flavoring.Bring to a full rolling boil, stirring often.Cook at a boil for 2 minutes without stirring.

Pack the apple jam into the hot, sterilized jars, filling the jars to within 2/3 centimetre of the top.Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.Wipe the rims of the jars with a moist paper towel to remove any food residue.Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water.Bring to a boil and lower jars into the boiling water using a holder.Leave a centimetre space between the jars.Pour in more boiling water if necessary to bring the water level to at least 2.5 centimetre above the tops of the jars.Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several centimetre apart, until cool.Once cool, press the top of each lid with a finger, ensuring that the seal is tight ( lid does not move up or down at all ).Let stand 8 hours to overnight before use.Store in a cool, dark area; refrigerate opened jars.