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.





RECIPE
Ingredients
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

Method
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


Enjoy,
Mary

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16 comments:

  1. Hi Mary, saw this recipe and was wondering what type of apples do you recommend?

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    Replies
    1. I almost always use honeycrisp, but any good crunchy apple will work such as Granny Smith.

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  2. Hi Mary! Thank you for the idea and recipe to put all of the apples I've been given to good use. I'm just now starting the recipe and I see it calls for just 1/2 tsp of butter. Is that right, only 1/2 tsp?

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    Replies
    1. Yes that is correct, the butter is added to help reduce any foaming when making jam. Thanks for asking!

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  3. Hi Mary,
    quick question. In the ingredients list it calls for 1tsp. of Allspice, but in the directions it lists Nutmeg. Which is the correct spice to use please?

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    Replies
    1. Hey there, sorry I corrected it. Definitely allspice, thanks!

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  4. Would cinnamon flavored vodka work?

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  5. Hi Mary,
    I have made this and it’s amazing. One quick question, could this recipe be doubled with the same results? I have a bag of Granny Smith’s apples that I need to use up.

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    Replies
    1. It's not recommended to double a jam recipe sadly because they usually don't set up as you'd like. I'd make 2 batches personally. Thanks for asking and good luck.

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    2. Thanks for the information. I did do 2 batches and they came out amazing again.

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  6. Would Washington Apples work. Also can I use home made Apple pectin?

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    Replies
    1. Yes you can use any apple you enjoy. Not sure about the homemade apple pectin since I have never tried it but if you are familiar with it, then go for it. You may just have to cook the jam longer for it to reach the jelling point.

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