Caramel Apple Jam Recipe
Apr. 5th, 2017 01:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaIf this turns out like I'd like, can see adding this to plan yogurt.
http://www.tasteofhome.com/recipes/caramel-apple-jam/print
Caramel Apple Jam Recipe
The flavor 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
TOTAL TIME: Prep: 30 min. Process: 10 min. YIELD:56 servings
Ingredients
6 cups diced peeled apples (1/8-inch cubes)
1/2 cup water
1/2 teaspoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
Directions
1. 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.
2. 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.
3. 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. Yield: 7 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts
2 tablespoon: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.
© 2017 RDA Enthusiast Brands, LLC
http://www.tasteofhome.com/recipes/caramel-apple-jam/print
Caramel Apple Jam Recipe
The flavor 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
TOTAL TIME: Prep: 30 min. Process: 10 min. YIELD:56 servings
Ingredients
6 cups diced peeled apples (1/8-inch cubes)
1/2 cup water
1/2 teaspoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
Directions
1. 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.
2. 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.
3. 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. Yield: 7 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts
2 tablespoon: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.
© 2017 RDA Enthusiast Brands, LLC
