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.