Welcome to Diane's Blog - Canning and Cooking at Home
What a better way to start off the day then making something with apples. I like the idea of this recipe because it has many uses! You can thicken more and use as a pie filling with pecans, warm and pour over french toast or pancakes, drizzle onto or into your Fall or Holiday desserts and even top onto baked brie as a wonderful warm appetizer. I likes that this "jam" wasn't SUPER gelled and had just the right amount of "give" - just thick enough to consider it 'jam' and thin enough to scoop and use in so many other dishes! As a bonus, your house smells wonderful when making this! Enjoy - Diane.
Caramel Apple Jam
6 cups diced peeled apples (1/8-inch cubes)
1/2 cup water
1/2 teaspoon butter
1 package (1-3/4 ounces) powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
In a Dutch oven, combine the apples, water and butter. Cook and stir over low heat until apples are tender. Stir in pectin according to package directions. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Yield: 7 half-pints.
Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Recipe Note: I like using Pink Box lower sugar Sure Jel Pectin in this recipe.
Recipe adapted from: Hill & Photo by: Diane Baker for Canning and Cooking at Home
~ To print or save any recipe - click on the Recipe Title/Heading, let load and then hit the button below ~
Diane Baker: Owner & Creator of Canning and Cooking at Home