Before You Begin:

• 1. Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
• 2. Place apples and water in a thick-bottomed pot with a lid. Cook down apples adding water as needed to cook down into applesauce. Depending on the variety you may need more or less water to boil them.
• 3. Measure out approximately 4 cups of applesauce and return it to the pan. Reserve excess for eating later.
• 4. Add calcium water, lemon juice, vanilla bean (scrape interior with knife tip into pan, then add the whole bean as well) and spices, and mix thoroughly.
• 5. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
• 6. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
• 7. Cool and then store in a sealed container in the refrigerator for up to 3 weeks.