This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Caramel Apple Jam
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- #56826
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
6 cups diced peeled apples (1/8")
1/2 cup water
1/2 teaspoon butter
1 package powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
directions
Mix apples, water and butter. Cook over low heat, stirring, until apples are soft. Stir in pectin; bring to a full boil stirring constantly.
Add sugars, cinnamon and nutmeg. Return to rolling boil; boil, stirring, 1 minute. Remove from heat; skim foam.
Pour into hot jars leaving 1/4" headspace. Process in boiling water bath 10 minutes.
added by
living815
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
The idea is good but this recipe doesn't resemble caramel flavor as I know it, has way too much sugar and too little apple. It made just over 6, and not 7 half pints. I've never eaten caramel apples with spices, so I'd suggest leaving them out. Maybe name this Cinnamon Apple Jam?
September 15, 2008
My 8-year-old daughter and I have been canning for a short while....and she LOVES to use the apple peeler! We tried this recipe tonight and it is absolutely DIVINE! My daughter has said she'd rather make apple pies out of it...or eat it straight from the jar... instead of using it for jam LOL DEFINITELY a keeper!
October 14, 2007
I used this recipe more as a guide than as something to follow exactly. I didn't have lemon, so I used a TB of lemon juice. I also didn't have nutmeg, so I used Cinnamon Plus (Pampered Chef - it has cinnamon, ginger, cloves, nutmeg, etc, mixed). Finally, I used Splenda & Sugar (80/20 mix), and not nearly as much as the recipe called for. The recipe didn't yield 1/2 of what it claims, but I must say - I LOVE what I've come up with. I've been eating it out of the jar w/a fork! Try this one - it's definitely a keeper!!!