Caramel Apple Jam
Ingredients
6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)
1/2 cup water
1/2 tsp. butter
1 package Sure Jell (powdered fruit pectin)
4 cups sugar
1 cup packed brown sugar
1/2 tsp. ground cinnamon (heaping)
1/4 tsp. ground nutmeg
Method
In a large stock pot, combine the apples, water and butter. Cook and stir over low heat until apples are tender (about 10 minutes). Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
Note - shake jars gently from time to time while cooling (after lid has sealed) to evenly distribute apple pieces throughout the jam.
Ingredients
6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)
1/2 cup water
1/2 tsp. butter
1 package Sure Jell (powdered fruit pectin)
4 cups sugar
1 cup packed brown sugar
1/2 tsp. ground cinnamon (heaping)
1/4 tsp. ground nutmeg
Method
In a large stock pot, combine the apples, water and butter. Cook and stir over low heat until apples are tender (about 10 minutes). Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove
from the heat; skim off foam. Carefully ladle hot mixture into hot
half-pint or pint jars, leaving 1/4-in. head-space. Remove air bubbles;
wipe rims and adjust lids. Process for 10 minutes in a boiling-water
canner.
Note - shake jars gently from time to time while cooling (after lid has sealed) to evenly distribute apple pieces throughout the jam.



