. If you left the pulp in, Wuzzo, than you made either a sweetened apple sauce or, as Siduri suggests, apple butter. The major difference between the two is how much sugar is added, and how far the pulp is cooked down. I have never seen an apple jam, nor even heard of it before.
Jellies are typically made with fruit juice, rather than pulp.
Here is a basic recipe from the Ball Blue Book:
4 cups apple juice (about 3 pounds apples and 3 cups water)
2 tbls strained lemon juice, if desired
3 cups sugar
To prepare juice: Select about one-fourth firm ripe and three-fourths full ripe tart apples. Sort; wash; and remove stem and blossom ends; donot pare or core. Cut apples into small pieces. Add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 20-25 minutes, or until apples are soft. Extract juice.
To make jelly: Measure juice into a large sauce ot. Add lemon juice and sugar and stir well. Boil over high heat to 8F above the boiloing point of water, or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4 inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 4 half pints.
If you have a lot of apples (in season we get them by the bushel at U-pick orchards) and want to double dip, you can make jelly just from the skins---which is where most of the pectin resides---and cores, then use the apple flesh to make apple sauce or apple butter. You might have to add a little red food coloring to those.