Most any apple would work well, if it holds up to some cooking. I like using Macoun apples. A mix of different kinds can also give good results.

I used Ginger Golds for my first try. They worked fine but I don't think I would use them if I were doing the recipe with regular pectin and the full amount of sugar. For that I think I would want a tarter apple like Granny Smith.

I agree with Mrsgalihad about using tart apples. the jam is so sugary that a sweet apple would make it kinda bland. MacIntosh are what I use.
SOS

Do the MacIntosh keep their shape? I thought they got mushy when cooked.

Braeburn, or Granny Smith. I have used Jonagold, too.
I have not made any sugar free apple pie jam yet.
I would probably use a sweeter apple in it.

Melly, yes they keep thier shape. I'm not surprised you ask tho...I have seen differing opinions on wheter they are good cooking apples or not. My experiance is only when they are over ripe do they get mushy...but by then I have picked and used them all :)
SOS

Have made apple pies with nearly every kind of apple and have found that Macoun apples seem to hold up very well to cooking and baking. I like to see the slices in the product. As a suppliment, be sure to add some apple juice or apple cider to the jam, instead of any water. For more sweetness, add frozen apple juice concentrate with no added water. Flip the jars over a few times while the jelly sets as the slices tend to float. Mine are nice and suspended throught the jelly.

I did a test today of three apple varieties. I cut half of each into about 1/2 inch pieces and added 1/4 cup of water and placed it in a coffee cup into the microwave on high for 2 minutes. Wealthy stayed in chunks and held up very well after stirring but tasted blah. Gala turned to mush and absorbed all the liquid.[good for apple sauce]. My favorite was Honey Crisp. Pieces held up very well and the taste was wonderful.
May I suggest you go to the supermarket and buy one of several varieties and do this test. I didn't try the McIntosh or the JonaMac as I only had half hour lunch break at the Farm Market. The Crispins and Northern Spies are much later here.

I live in Florida and we are limited as to variety. I will use Granny Smith....that's all I can get other than the varieties that will "mush". Thanks everyone! I will post results using the GS soon......have a good weekend!