Prepare the Apples:
In a large stockpot, combine diced apples, water (or alcohol of choice), and butter. Cook over low heat for 10 minutes, stirring occasionally, until apples are tender.

Add Pectin and Boil:
Stir in the powdered pectin. Increase heat and bring the mixture to a rolling boil while stirring constantly.

Add Sugars & Spices:
Add granulated sugar, brown sugar, cinnamon, and nutmeg. Return to a rolling boil and cook for 1 minute, continuing to stir.

Jar the Jam:
Remove from heat and skim off any foam. Ladle hot jam into sterilized half-pint or pint jars, leaving 1/4-inch headspace. Remove air bubbles and clean rims before sealing.

Canning:
Process jars in a boiling water bath for 10 minutes. After removing, gently twist jars from side to side as they cool to evenly distribute the apple pieces.