Caramel Apple Jam

Jun 30, 2014 by

caramel apple jam

Delicious Caramel Apple Jam

6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)
1/2 cup water

1/2 tsp. butter
1 package Sure Jell (powdered fruit pectin)
4 cups sugar
1 cup packed brown sugar
1/2 tsp. ground cinnamon (heaping)
1/4 tsp. ground nutmeg

In a large stock pot, combine the apples, water 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 nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Yield: 3 pints or approx. 6 half-pints
Photo & recipe from All Things Food – shared with me by a friend.

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