Thursday, October 7, 2010

Caramel Apple Jam

I had some apples  that were going a bit soft.  Not bad, but I like my apples crunchy.  What to do with all these apples.....I had made an Apple Crisp already and didn't feel like having a whole Apple Pie hanging around the house.  I didn't have a food mill, so no Apple Sauce for us.  How about an Apple Jam of sorts?  I searched for recipes and settled on this one:  Caramel Apple Jam.  Sounds great doesn't it?   Well it is delicious.   It's a bit sweet but taste very good.  The brown sugar makes it caramel-y.  This jam could also be used as a desert topping over a yellow cake, gingerbread or vanilla ice cream.  I packed these up in twist top plastic containers and refrigerated 1 of the containers and froze the others. 

Caramel Apple Jam


6 cups diced peeled apples (1/8 inch cubes)
1/2 cup water
1/2 teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
2 cups sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


In a large saucepan, combine the apples, water and butter. Cook and stir over low heat until apples are soft. 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.  Ladle into containers.   Refrigerate.
Or process like regular jams:  Ladle hot jam into hot sterilized jars, leaving 1/4-in. head space. Adjust caps. Process for 10 minutes in a boiling-water bath.

1 comment:

Anne-Marie said...

Yummy! Sounds delish. Ice cream sounds good, but I could eat it straight out of the jar (wink).