Caramel Apple Jam.

Look at that gooey goodness!

Look at that gooey goodness!

This is the season for apples. Hoooboy, is it ever. And while you can always make apple sauce or apple butter (recipes later!) there’s something nice about making a gooey, caramel jam out of them.

Here’s the recipe:

Caramel Apple Jam
Makes 5 half pints. 
6 cups diced peeled apples (tart and sweet in combo)
1/2 cup water
1 package powdered fruit pectin
2 cups cane sugar
1 1/2 cups light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

  1. In a heavy pot, combine the apples and water. Cook and stir over low heat until apples are soft.
  2. Stir in pectin and bring to a rolling boil, stirring constantly.
  3. In a bowl while you are waiting for the rolling boil, measure the sugars and spices.
  4. Add the measured ingredients and return to a rolling boil. Boil for 1 minute, stirring constantly.
  5. Mash or use an immersion blender if there are bits of apple that have not cooked down into the jam.
  6. Remove from the heat and ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace.
  7. Process for 10 minutes in a water bath at a full boil.

 

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