Sunday, September 17, 2017

"Hot Shot" Apple Jam {Cinnamon Whisky}

I love apples and I really love boozy apple jams. There's Bourbon Maple Apple Jam and now this Hot Shot Apple Jam made with Fireball Whisky. Other alcohol's you could pair with this apple jam could be Apfelkorn, sweet apple-flavored liqueur, or Spiced Rum to make a different variation.

It's delicious to eat spread on biscuits or English muffins, or topped on waffles and pancakes. It's even good basted on roast pork or glazed on a ham.

6 cups finely diced peeled Apples (6 apples should yield 6 cups)
1 cup Fireball (Cinnamon) Whisky, divided
1/2 tsp. butter
1 package Sure Jell (powdered fruit pectin)
4 cups sugar
1 cup packed brown sugar
1 scant tablespoon ground cinnamon
1 tsp. ground allspice

In a large stock pot, combine the apples, 1/2 cup whisky 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 allspice and return to a rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat and carefully stir in the remaining 1/2 cup whisky. 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 or steam canner.

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

Yield: 8 - half pints


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