That looks very good. I haven’t had much experience with canning anything, but that looks like something that would be easy to start with.
This would be a good recipe to start with - the apple pectin thickens it up enough that you don’t need to add anything else such as Sure Jell, etc.
My favorite canning ‘tip’ - I sterilize my clean/washed jars in the oven while I’m chopping everything up, which works great (need over 212 degrees - I do it at 225). I put them in a roasting pan (sides, so they don’t slide off in transit) & they don’t come out until I’m ready to fill them, usually one at a time. For me, it’s easier than the boiling water method.