• IN GENERAL: For every 1 lb of apples, use 1 lb sugar.
• Peel, core, and grate the Apples using a box grater. Add to a big cooking pot.
• Add sugar to the pot with grated apples. Transfer to a stove and bring to a boil, stirring occasionally. Make sure that the whole pot is fully cooking (and not just the center). You can tell if that is the case when you stir the jam. If you stir and the pot stops boiling, it is not really boiling yet. Once the jam is really boiling, cook for 20 minutes. Remove from heat and let the jam completely cool.
• Repeat the step above 3 to 4 times. The amount of times to cook the jam depends on your apples and the consistency that you want your jam to have. I cooked my jam 4 times to get there. This process does take 2-3 days, depending on how fast the jam cools, but it's mostly just resting time and requires no extra work.
• On the fourth time, bring your jam to a boil on low heat and make sure to keep stirring constantly in order to avoid burning the jam (it happens very fast). Transfer boiling jam to sterilized jars, leaving 1/4 - 1/2 in. headspace, wipe off the rims of the jars with a dampened towel or clean rag and proceed with canning (or store in the refrigerator if you are not looking to preserve the jam).

Sterilizing Jars

• Make sure the jars are clean (wash with soap and hot water), then submerge them in boiling water for 10 minutes. There should be enough water to cover the jars by about 1-2 inches. The jars can be left in the water until they are ready to fill.

Canning

• Place full jars with jam into the canning pot and cover by about 1-2 inches of water. Process for 15 minutes.
• Remove jars from canning pot and let cool to room temperature (may take up to 24 hours). You might hear the lids pop when the jars seal.
• Once the jars are cool, test if the jars sealed properly by pressing on the middle of the lid. The lid shouldn't move at all. If a jar hasn't sealed properly store it in the fridge and use up within a few weeks.