Prep for canning. Wash your jars with hot, soapy water and then place them in the water bath canner. Fill your canner with water so the jars are fully covered. Place the canner over medium heat. Put your lids and rings in a saucepan with water and simmer on low.
Cook fruit. Add the chopped apples, apple cider, and lemon juice to a large pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to low and simmer uncovered for 10 minutes or until the apples become soft. Stir occasionally.
Blend (optional). If you want a smooth jam, blend the mixture with an immersion blender 4 or 5 times to break up the apple chunks. If you prefer a chunky jam texture, you can skip this step.
Add pectin and spices. Whisk in the pectin, cinnamon, nutmeg, cloves, ginger, vanilla bean powder (or extract), and salt. Turn the heat up to medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
Add sugar and boil again. Add the sugar, stirring to fully incorporate into the apple mixture. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly (the mixture can burn so don’t leave this unattended).
Ladle into jars. Carefully fill jars with jam using a canning funnel.
Wipe rims and fasten lids. Wipe down the jar rims with a damp towel. Place the lids and rings on the jars, tightening the rings so they’re fingertip-tight.
Process. Place the jars in the water bath canner. Cover and bring the water to a boil. Once the water is fully boiling, set a timer for 10 minutes (adjusting for altitude).
Cool and check seals. After 10 minutes, turn off the heat, remove the lid, and let the jars sit in the water bath canner for 5 minutes. Remove the jars from the canner, place them on a heat-proof rack, and let them cool for 12-24 hours. After 24 hours check the jars for a proper seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool dark place for up to 18 months (depending on your lids manufacturer’s recommendation).