Sunday, October 27, 2013

Caramel Apple Jam


This Caramel-Apple Jam is so easy to make and delicious served over pancakes & waffles, or topped on biscuits or scones. Tastes like Apple Pie Filling only as a jam. Yummy indeed!!


6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)
1/2 cup water*

1/2 tsp. butter
1 package Sure Jell (powdered fruit pectin)
4 cups sugar
1 cup packed brown sugar
1/2 tsp. ground cinnamon (heaping)
1/4 tsp. ground nutmeg

In a large stock pot, combine the apples, water and butter. Cook and stir over low heat until apples are tender (about 10 minutes). 

Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. head-space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water bath.

Note - shake jars gently from time to time while cooling (after lid has sealed) to evenly distribute apple pieces throughout the jam.

Yield: 3 pints or approx. 6 half-pints

*Option:  Replace 1/2 cup water with 1/2 cup spiced rum for a different twist.

See link for other yummy Apple Canning Recipes

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