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.
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.