Ok, here it is! FINALLY! I’ll bet your thinking, ‘that better be some damn good jam for her to keep us waiting this long for it.’ Let me tell you– it IS. This is one of my most popular flavors at the farmer’s market.
It has both brown and white sugar, which cooks down into a delicious caramel flavored jelly. That, combined with the apples and the spices, make for one of the best damn jams I have ever tasted! Not to mention the fact that it makes your house smell PHENOMENAL.
I cannot stress to you enough how much I want you to go and make this RIGHTTHISVERYSECOND! I am actually making another batch of this tomorrow night, because I am out again lol!
I found this somewhere on the internet, copied and pasted it into a word document, and did not give myself a source. So thank you, random internet person that shared this brilliant recipe with me. You are responsible for some of the best dang peanut butter and jelly sandwiches I’ve had all year!
Oh, and P.S. — Happy Birthday Kristi 🙂
Caramel Apple Jam
6 cups apples, diced and peeled (about three pounds of whole apples)
1/2 cup water
1/2 teaspoon butter
1 package (1.75 ounces) powdered fruit pectin
2 1/2 cups sugar
2 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
In a pan, combine the apples with the 1/2 cup of water and 1/2 teaspoon butter. Cook this over low heat for a half hour or so, stirring regularly, until the apples are soft.
Once the apples are nice and soft (use your own judgement – you don’t want them to be really crisp in the jam, but some soft chunks are delicious), add the pectin, stir it in, then bring the whole mix up to a rolling boil.
Then add the sugar. Bring it to a rolling boil. Stir it constantly and let it boil for one minute.
Remove the jam from the heat, then add the jam to the jars, leaving a 1/4 inch headspace. Clean off the rim of the jar, put a lid on it, then put a ring on top of that, turning the ring until you just begin to feel resistance. It made about 6 jars, with a bit left over.
Put jars back into a water bath canner with boiling water for 1o minutes. Put the jars on a towel and let cool for 24 hours, making sure the lids seal.g
Makes 6 half pint jars.