For savory dishes, this would be great with a roasted pork, lamb or baked ham. Mmmmmm yumm.
I chose to make this as a "small batch" but the best part is the recipe is easily doubled. Simply cook the apples and sauce down until the sauce is slightly thickened, add to jars and process.
RECIPE
Ingredients
2-3 large honeycrisp apples (or any firm, crunchy apple), peeled, cored and chopped, approx. 3 cups
1 cup brown sugar
1 cup granulated sugar
1 tsp ground cinnamon
1 cup spiced rum (I used Captain Morgan)
Method
Place prepared apples in a large saucepan with the sugars, cinnamon and spiced rum. Bring to a boil, stirring often.
Reduce heat slightly, but keep mixture at a low boil for approx. 20-30 minutes, stirring often. Sauce will reduce some and thicken slightly.
Ladle apples and sauce mixture into 8 oz canning jars, evenly distributing the apples and sauce between the jars leaving a 1/4" head-space. Top jars with lids and bands and process in a boiling water bath or steam canner 10 minutes.
Remove jars and let cool undisturbed on you kitchen counter top 24 hours. Jars are sealed when button on lid is completely depressed and won't flex up or down.
Store in pantry up to one year. Opened jars need to be refrigerated.
Yield: 3-4 eight ounce jars, recipe is easily doubled.
Enjoy,
Mary
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