Caramel Apple Jam

This recipe was shared by Gizmo last year and she said . . you’ll have this on  your “must do” list every year and that’s so true.  I’ve been putting a spoonful in the bottom of some of my homemade yogurt and then stirring it in when I serve the yogurt.  Yum!  I searched online for the recipe, just to compare with the one Giz posted and many of the recipes call for 3 cups white sugar.  I used 2 cups last year and this year and cannot imagine needing that third cup.  Last year I used a sweet apple but this year, the apples are very tart . . bordering on sour.  You do taste a bit of sour with the apples but the sweet gives it a really nice blend.  I think we actually prefer the jam made with the tart apples.

You can see that we like our apples a bit chunky but you can make them as small as you’d like.

And, have you used those white plastic lids on jars after you open them?  I love them!  Made by Ball and available at Wal-Mart.

DSC08049

Caramel Apple Jam

6 cups peeled and diced apples
1/2 c. water
1/2 tsp. butter
1 package powdered fruit pectin
2 cups white granulated sugar
2 cups brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Mix apples, water and butter.  Cook over low heat, stirring constantly, til the apples are soft but not mushy.

Stir in the fruit pectin.  Bring to a boil and cook for 1 minute, stirring constantly.

Add the sugars, cinnamon and nutmeg.  Bring to a boil and continue boiling for 1 minute, stirring constantly.  Skim any foam that may form on top.

Ladle into hot, sterilized jars, leaving 1/4 inch head space.  Process in water bath for 10 minutes.  You will get 7 half pints.

Comments

  1. 1

    says

    We’re still enjoying the caramel apple jam from last year! Only thing I did differently was to use Clear Gel instead of the pectin, since I keep Clear Gel in my long term food storage.

    I also use the plastic peanut better lids (Jif, etc.) for putting on the jar after it’s opened and in the fridge. They work great and screw right on the jar.

    Thanks again for the recipe!

    pat

  2. 2

    Sharie - Moss Bluff says

    Judy,
    Do you think you could use this recipe and make freezer jam? I think with freezer jam you don’t have to use the sterilized jars. Please correct me if I am wrong.
    When I lived in California, I lived near Farmer John’s. He grew red raspberry bushes. I would buy the raspberries by the flat and make freezer jam. My son, would eat a jar a day.

  3. 3

    says

    So what brand are your sour apples? I was thinking about making it with Jonathan’s. That is after I find some more jars, maybe I will go to some rummage sales. My jars are all used up.
    Looks yummy!

  4. 4

    Carol Kimble says

    Yup – making that jam this year for sure! It looks very good. Thank you for sharing the recipe again. Congrats on your quilt being in the magazine and don’t give up on finding the right property – it will come.

  5. 5

    Sandy says

    I am wondering too if you could use this recipe to make freezer jam? I don’t know how to can, and DH really loves jam. It sounds delicious!

  6. 9

    says

    I love this jam….my family still prefers apple butter…….last year when I got sick of chopping apples, I shredded them with my salad shooter. I’ll need to make a couple of batches when the apples are ready.

    Karen

    • 9.1

      Carol Gregg says

      My mom gave me an old strange looking contraption called “Squeezo” and you cook the apples up with the skins, cores and all, then crank it through the Squeezo – you get all the great flavor and color from the skins that way, and no hulls, seeds or skins in the finished apples. I love it!

  7. 10

    Jan says

    Hi-am enjoying your recipes. About the Clear Jel. I also go to a Mennonite store. They have a cooked type and an instant type of Clear Jel. Never mix the two as you can’t cook the instant. It will just get thin. Happy cooking.