Apple Preserves - cooking recipe

Ingredients

7 cups cored peeled sliced tart apples (sliced 1/4 inch thick, Granny Smith)
1 cup apple juice
2 tablespoons strained fresh lemon juice
1/2 teaspoon unsalted butter (this is correct)
5 cups sugar
1 (3 ounce) envelope liquid pectin
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Preparation

In an 8-quart pot, combine apples, apple juice, lemon juice, and butter.
Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes.
Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition.
Heat, stirring occasionally, until the sugar is completely dissolved.
Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.
Stir in all the pectin; return to a full boil, stirring constantly.
Boil, stirring constantly, 1minute.
Remove pan from heat; skim off any foam.
Gently stir in the nutmeg and cinnamon until combined.
To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars.
Gently stir the preserves to distribute the fruit.
Ladle the preserves into hot sterilized jars, leaving 1/4 inch headspace.
Wipe the jar rims and threads with a clean, damp cloth.
Cover hot lids and apply screw rings.
Process half-pint jars in a 200\u00b0 F water bath for 10 minutes; pint jars for 15 minutes.