Testing Caramel Apple Jam

I found a recipe for caramel apple jam and decided to give it a whirl. I changed it up a little bit from the original, using two types of brown sugar and Turbinado sugar.

The initial taste was rather strong on the brown sugar side, but after canning it the apple was a bit more pronounced. The texture is a cross between jam and marmalade, so if you like the sound of that, the recipe is below.

I've learned a little bit while making this video and hope you do too!

#howto #diy #jelly #homemade #redneckery #apple

Caramel Apple Jam
(makes 5-6 half pints)

Ingredients

12 cups apples, peeled and diced into small cubes
1 cup water
1 Tbsp butter
1.75 oz powdered pectin (6 Tbsp + 2 tsp)
1 cup Turbinado sugar
1-1/2 cups white sugar
1-1/2 cups packed light brown sugar
1 cup packed dark brown sugar

Instructions

Peel, core, and cut up apples into ½” chunks, removing any excess peel or core.
Combine apples, water and butter in a large stock pot; cook over medium heat until apples are very tender and nearly falling apart. (about 30 minutes)
Once apples are tender, crush them with a fruit crusher or something similar and then process in a food processor until an applesauce consistency is reached.
Pour applesauce back into your pot over medium high heat. Add the pectin, stirring constantly, and bring to a boil.
Once a boil is reached, add the remaining ingredients and boil for 1-2 minutes until a rolling boil is reached. Constantly stir the jam mix for 2 minutes or until the mix reaches 220 degrees F.
Remove from heat and pour into sterile canning jars, leaving 1/2″ headspace.
Process in a water bath for 10 minutes for both 1/2 pint and pint jars.