Combine apples, apple juice, lemon zest and juice, apple cider vinegar and salt in a large Dutch oven. Bring to a boil over medium-high heat and then set to low and simmer for 10 to 15 minutes until the apples are tender.
Add in remaining spices and pectin and mix well. Turn the heat back up to high and bring the mixture to a full rolling boil.
Add the sugar all at once and stir to combine. Bring to mixture to a full rolling boil again, one that cannot be stirred down. Cook for 1 minute while stirring continuously. Remove from heat.
Fill hot, sterilized half pint jars, leaving 1/4-inch headspace. Put on lid and screw on band hand-tight. Process in a boiling water bath for 10 minutes. Makes approximately 7 half-pint jars.
Notes
The original recipe recommended a tart apple, such as Granny Smith, to add contrast to the sweetness of the jam. I used mostly Honeycrisp with a few Galas and it was fantastic.