Buttery Caramel Apple Jam Recipes

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CARAMEL APPLE JAM



Caramel Apple Jam image

Make and share this Caramel Apple Jam recipe from Food.com.

Provided by schmme

Categories     Low Protein

Time 1h

Yield 7 half pints, 7 serving(s)

Number Of Ingredients 8

6 cups diced peeled apples (1/8-inch cubes)
1/2 cup water
1/2 teaspoon butter
1 package powered fruit pectin
3 cups sugar
2 cups brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • In large pot combine apples, water and butter. Cook and stir over low heat until apples are soft.
  • Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon, and nutmeg; return to rolling boil. Boil for 1 minute, stirring constantly.
  • Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace. Process for 10 min in boiling water bath.

Nutrition Facts : Calories 676, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.7, Sodium 51, Carbohydrate 175.2, Fiber 3.9, Sugar 157.7, Protein 0.4

OUT OF THIS WORLD CARAMEL APPLE JAM



Out Of This World Caramel Apple Jam image

Who doesn't love caramel apples? This jam would make a wonderful gift. Five cups of applesauce can be substituted for the cooked and sieved apples in this recipe. This recipe is from Linda Ziedrich's The Joy of Jams, Jellies, and other Sweet Preserves.

Provided by mary winecoff

Categories     Apple

Time 40m

Yield 3 pints

Number Of Ingredients 6

3 1/2 lbs tart apples, cored and sliced
3 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
3 tablespoons brandy (optional)
1 teaspoon vanilla extract

Steps:

  • In a large pan cook the apples over low heat, covered, until they are soft, about 20 minutes. You may need to add some water or apple cider to keep them from scorching.
  • Puree the apples by putting them through the medium screen of a food mill or pressing them through a sieve.
  • In a large pan, combine 2 cups of the sugar, the water and the lemon juice. Without stirring or shaking the pan, bring the syrup to a boil and gently boil it until the water has evaporated the the syrup has turned golden brown. Remove the pan from the heat immediately, before the caramel darkens more than you'd like.
  • Add the apple puree to the caramel, which will harden at first and then begin to dissolve. Add the remaining 1 1/2 cups sugar and stir over low heat until the sugar and caramel have completely dissolved. Raise the heat to medium-high and bring the jam to a boil. Continue boiling, stirring often, for 8 to 10 minutes until the jam is thick enough that your spoon briefly leaves a clear track at the bottom of the pan.
  • Remove the pan from the heat. Stir in the brandy, if you are using it, and the vanilla extract. Ladle the jam into pint or half-pint jars and process the jars in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 1183.3, Fat 0.9, SaturatedFat 0.1, Sodium 9, Carbohydrate 306.9, Fiber 12.7, Sugar 288.1, Protein 1.4

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