Caramel Apple Jam

Mar
10
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Loading...
Caramel Apple Jam
I differed from the original recipe slightly in that rather than coring, peeling, and dicing six cups of apples, I simply cored, roughly cut, and cooked the apples then put them through a food mill. This eliminates that whole peeling mess, and with a bushel, I’m so not into peeling! So instead of starting with six cups uncooked, diced apples, I started with six cups cooked apple pulp. This makes a few differences in your outcome–for one thing, the consistency of the apples is more what you normally use for apple butter or applesauce. Of course, there’s pectin involved, which makes more of a gelled “jam” effect. So in the end this creates something of a cross between a butter and a jam. It leaves, however, the caramel flavor intact. Some people might even mistake it for apple butter, minus the intensity of the cloves and plus the warm sweetness of brown sugar. Whatever you call it, it’s good.

Difficulty:

Servings: 4 pints

Cook Time: BWB 10 min  

Ingredients

6 cups cooked apple pulp
1 package fruit pectin
2 cups sugar
2 cups brown sugar
1/2 teaspoon cinnamon

Directions

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.)

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. For me, this made 4 pints or 8 half-pints per batch.

Categories: BWB Jams, Jellies, Butters & Preserves

Submitted by: suzanne-mcminn on March 10, 2011




Comments

  1. Kenya Cook says:

    I made a similar version of this tonight from this link: http://allrecipes.com/Recipe/Caramel-Apple-Jam/ except I substituted 1/8 tsp. cloves for the nutmeg. I wanted some texture to it, so I DID DO all the peeling and chopping into tiny chunks. Mistake. Most of the apples turned into sauce anyway, although a few remained in small pieces. I did achieve the results I wanted, but could have done it more simply by processing most of the apples as above and just dicing a couple of them. I only got 5 half pints and a cook’s portion and it is very yummy!

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!





Thanks for being part of our community!