Today is one of those crisp fall days that just screams Autumn! Pumpkins! Apples! Just thinking of the beauty of my favorite season and the bounty of fall, naturally leads me to think of this wonderful concoction my daughter makes every year, her Caramel Apple Jam; more of an apple butter but her recipe calls it jam.
Looking for a spectacular holiday hostess gift with a basket of scones or muffins? This jam will delight your friends and family. It’s delicious on toast, muffins, or a spoon. Beware: it is addictive!
So this Muffin Monday, I thought I’d share this recipe to give you get a jump on your holiday gift giving with something unusual for those on your list and a delicious addition to Christmas morning breakfast. If you know anyone that loves caramel apples, they will be delighted with a jar of caramel apple jam. Don’t be surprised if you end up making this by request every year.
Caramel Apple Jam
- 4 lbs apples – peeled, cored and chopped
- 1 tsp lemon juice
- 3 cups white sugar
- 3/4 cup water
- 1 cup brown sugar
- 1 tbsp butter
- 1 tbsp vanilla
First cook apples:
- In a crockpot, cook apples and lemon juice until mushy about 4 to 5 hours on high stirring occasionally to avoid sticking.
- If you do not have a crockpot; you could bake the apples in a covered roaster in the oven for several hours.
- Or cook on top of the range adding 1/2 cup of water to the apples and lemon juice then bring to a boil, turn down, cover and simmer 25-30 min until apples are tender.
- Once apples are fork tender, use an immersion blender to pulverize cooked apples into a applesauce consistency or pass through a food mill.
- You should have 5 cups
- In a large, heavy bottom pot, cook white sugar on high heat till it begins to melt. Shake pot occasionally *DO NOT STIR!
- Watch sugar carefully, when sugar begins to melt reduce heat to Med/Low and continue to cook and shake or swirl in pan for 5-10 min until all the sugar is melted and it starts to brown.
- Only after sugar is melted, stir with wooden spoon or a silicon spatula. DO NOT use metal as the taste of your caramel could be affected.
- Once sugar is melted and becoming golden brown VERY IMPORTANT: Remove from heat, then carefully stir in ¾ cup of water. Water will boil and turn to steam very quickly so be careful stirring.
- Return to medium/low heat and cook, stirring until all sugar is dissolved and caramel is a golden brown. Stirring to be careful not to burn.
- Add 5 cups apples pulp and brown sugar to the caramel mixture. Cook over med heat until sugar and caramel dissolve into a beautiful dark brown lusciousness.
- Bring to a low boil and gently boil uncovered for 10 minutes or until thickened, stirring often.
- Remove from heat stir in butter and vanilla.
- To package, fill jars leaving 1/4 inch head room, clean rims, cover with lid and process in hot water bath for 10 minutes for half pints. Adjust hot water bath times for other size jars.
- Cool at room temperature. Check lids by pushing down in the center of each to be certain they seal. Any that do not seal can be reprocessed in a hot water bath or kept in the refrigerator up to 3 months. It probably won’t last in the fridge that long…..our family can go through a jar in about a week.