Apple Pie in a jar? Yes please.

We currently have two apple trees. For the first time ever our Honeycrisp has fruit on it! We were not the first to notice - the bugs were. Also wow those apples are weird shaped and buggy. Andy was able to reach a few good ones - hopefully next year will be better. But our Red Rome is a rockstar and gives us beautiful apples. They aren't the best eating, but they are great for cooking and baking. We've made a few pies but I decided it was time for something else - Apple Pie Jam. I probably used too many apples and maybe I did a little extra apple pie spice (which I had to make more of because I didn't have enough) but what we tasted that didn't fit in the jars? Oh... my. Toast me up an English Muffin and let me at it... wow so delicious. It did not setup as thick as I'd hoped but maybe I should have used more pectin due to my extra apples? I'm not sure. Either way, this is amazing and will be eaten quickly in my house. I may just need to make another batch while we still have apples.

Apple Pie Jam

2 1/2 to 3 pounds apples (4-5 large apples)
1 cup water
5 cups granulated sugar
1/2 teaspoon butter
1 3–ounce pouch Sure-Jell Liquid Pectin
2 1/2 teaspoons apple pie spice

Core, peel and slice your apples. You should have 2 pounds of sliced apples to begin cooking.
Place the apples and water in a large, heavy bottomed pot or Dutch oven. Cover the pot and bring the apple and water mixture to a boil. Cook for 8 to 10 minutes until apples are tender, stirring frequently.
At this point you should have about 4½ cups of cooked apples. Drain any excess water if necessary. Most of the water in our pot was cooked away.
Add sugar and butter to the pot with the cooked apples. Stirring constantly, bring to a full boil over high heat. Stir in liquid pectin and continue to boil for another minute, again stirring constantly.
Remove the pot from the heat, then skim off any foam that may have formed with a spoon. Add apple pie spice and stir gently to combine, being careful to avoid breaking the cooked apple slices.
Ladle hot apple mixture into 6 or 7 sterilized half-pint canning jars, leaving a ¼-inch headspace. Remove air bubbles, adding more of the jam mixture if necessary. Wipe rims of the jar with a clean paper towel. Center canning lids on each jar and screw on band until fingertip tight.
Can using the waterbath method for 10 minutes. Turn the heat off under your canner and allow jars to sit in the hot water for another 5 minutes. Remove jars from the canner and cool completely.
The jam will firm up as it completely cools. Serve slathered on buttered toast, or warm the jam a bit and spoon over vanilla ice cream.