This is a wonderful jam and it has a great country taste due to the inclusion of the cinnamon and nutmeg, add these to your personal preference.
If you are making these for a present, skim off the scum in step 6. This is tasty and goes well on a bit of toast when its cool. This step is only for visual beauty there is nothing tastier than a bit of jam scum.
To test the jam without a sugar thermometer remove the jam from the heat and place a little of it onto a cold saucer from the freezer. A skin will form on the surface of the jam and will wrinkle when pushed with your finger. If it's not doing this then put the jam back on the heat to boil and try again in a few minutes until it does. The jam is ready when this occurs.
Excellent! Made it last year too and it was brilliant. Helpful hint: use a spatter screen (the sort you use to keep the cooker clean when frying) when you are boiling it down to avoid getting hot jam spat all over you. - 23 Oct 2012 (Review from Allrecipes UK & Ireland)
have just made jam with this excellent recipe, have not made jam for ages! i did adapt it slightly to suit my own tastes (added some lemon rind and juice, slightly less sugar). Kitchen a bombsite but will definately make this again - yum! - 07 Sep 2011 (Review from Allrecipes UK & Ireland)
The jam set perfectly. was a very sweet jam so will use more apple next time. but none left so everyone loved it - 21 Mar 2011 (Review from Allrecipes UK & Ireland)