CARAMEL APPLE JAM
The flavors of apples, brown sugar, cinnamon and nutmeg come together in this spreadable treat. The jam is a must-have at our breakfast table. -Robert Atwood, West Wareham, Massachusetts
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
BUTTERY CARAMEL APPLE JAM
This recipe was inspired by others I had found online. They were very good but seemed to taste more like apple pie, so I changed it to be more like caramel. Hope you enjoy it.
Provided by JUST DUCKY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 9h
Yield 48
Number Of Ingredients 8
Steps:
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring.
- Pack the apple jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.
Nutrition Facts : Calories 78 calories, Carbohydrate 19.8 g, Cholesterol 0.6 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0.2 g, Sodium 4.5 mg, Sugar 19.3 g
CARAMEL APPLE JAM OR APPLESAUCE
This recipe is made with apple pulp so I would call it kind of an apple jam/butter/applesauce - however you try to use it - its delish! I use the pulp left over from my applejuice but you could cook the apples and then put them through the food mill if you wanted. It comes from Chickens in the Road - they have so many great recipes you should check them out!
Provided by Ceezie
Categories Apple
Time 55m
Yield 8 half - pints
Number Of Ingredients 5
Steps:
- Get your water boiling in your canning pot, rack tucked inside. Boil lids in another, smaller, pot, and remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot with the rack, place prepared apple pulp in another large pot.
- Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming if needed.).
- Meanwhile, get your sugars measured and ready. As soon as apple pulp and pectin are at the boil, add sugars and the 1/2 teaspoon of cinnamon all at once.
- Return to boil and keep at the full, rolling boil for one minute.
- Remove from heat and ladle immediately into clean jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes.
Nutrition Facts : Calories 472, Fat 0.2, Sodium 29.4, Carbohydrate 122.7, Fiber 2.9, Sugar 113, Protein 0.3
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