Tezón Caramel Apple Pie Jam - cooking recipe

Ingredients

6 cups apples (I used diced, peeled, cooking 5 granny smiths and 4 Fuji apple)
1/2 cup apple cider
1 teaspoon fruit fresh (optional)
1 teaspoon butter
1/2 teaspoon ground cinnamon
2 cups brown sugar, packed
1 (1 3/4 ounce) package powdered fruit pectin
3 cups sugar
1/4 cup tequila (Tezon or any smooth white you enjoy)
1/4 cup butterscotch schnapps

Preparation

In an eight cup bowl add apple cider and fruit fresh.
As you dice add the apples stirring them in so they don`t discolor.
Add them to a large pot, with the brown sugar, cinnamon and butter. Cook and stir over low heat until apples are soft, the small dice they should only take 10 minutes.
Stir in pectin and bring to a rolling boil, stirring constantly. Add the white sugar and return to a rolling boil. Boil for 1 minute, stirring constantly.
Turn heat off and add tequila and buttershots.
Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.