Caramel Apple Jam
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 56
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 1/4 teaspoon ground nutmeg
- 2 cups packed brown sugar
- 3 cups sugar
- 1/2 teaspoon butter
- 1 package (1-3/4 ounces) powdered fruit pectin
- 6 cups diced peeled apples (1/8-inch cubes)
- Carbohydrate 7.73045994677194 g
- Cholesterol 0.0907831099737946 mg
- Fat 0.0379653138760633 g
- Fiber 0.0142910710023 g
- Protein 0.0112652423872463 g
- Saturated Fat 0.0242197653041239 g
- Serving Size 1 1 serving (18g)
- Sodium 2992.43455529653 mg
- Sugar 7.71616887576964 g
- Trans Fat 0.00317456392702477 g
- Calories 30 calories
Directions 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. 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. 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. Originally published as Caramel Apple Jam in Cookin' Up Country Breakfasts Cookbook 1994, p50
