Thursday, November 13, 2014

Caramel Apple Jam

Source: A Latte with Ott, A
Yield: Approx. 7 half-pints

6 cups diced, peeled apples in 1/8 inch cubes
1/2 cup water
1 package powered pectin
3 cups sugar
2 cups packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

In a large, heavy stock pot combine the apples and water. Cook and stir over low heat until apples are soft. Stir in the sugars and spices, bring to a rolling boil.

Whisk in the pectin and continue to boil for up to 2 minutes. Remove from heat and allow to cool for 5 minutes, stirring every minute or so to keep the fruit evenly disbursed. Skim the foam.

Ladle hot jam into hot, sterilized jars leaving 1/4 inch headspace. Top with flats and rings per manufacturer directions. Process for 10 minutes in a boiling water canner.

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