Combine the apples with the sugar, juice, and spices in a pot. Bring to a boil to dissolve the sugar.
Transfer the mixture to a container, top with parchment, and store in the fridge overnight.
The next day, place the syrupy apple mixture into a large pot and heat on medium-high. Cook the mixture until it reaches 220ºF, stirring constantly.
Take the pot off the heat, and let stand for 5 minutes, stirring every so often. Remove the spices and vanilla bean.
Transfer the mixture to sterilized jars, leaving a ¼-inch headspace. Process for 10 minutes, then let rest 5 minutes in the canner before transferring jars to a towel-lined tray. Let stand overnight, undisturbed.
Notes
Use a thermometer (like the ChefAlarm) to make sure you achieve the jam setting point. You can also do the plate test (also known as wrinkle test on a frozen plate) to make sure the set is correct.This recipe makes about 4 x 250 mL (1 cup) jars