Caramel Apple Jam Or Applesauce Recipes

Steps:

• In a large pan cook the apples over low heat, covered, until they are soft, about 20 minutes. You may need to add some water or apple cider to keep them from scorching.
• Puree the apples by putting them through the medium screen of a food mill or pressing them through a sieve.
• In a large pan, combine 2 cups of the sugar, the water and the lemon juice. Without stirring or shaking the pan, bring the syrup to a boil and gently boil it until the water has evaporated the the syrup has turned golden brown. Remove the pan from the heat immediately, before the caramel darkens more than you'd like.
• Add the apple puree to the caramel, which will harden at first and then begin to dissolve. Add the remaining 1 1/2 cups sugar and stir over low heat until the sugar and caramel have completely dissolved. Raise the heat to medium-high and bring the jam to a boil. Continue boiling, stirring often, for 8 to 10 minutes until the jam is thick enough that your spoon briefly leaves a clear track at the bottom of the pan.
• Remove the pan from the heat. Stir in the brandy, if you are using it, and the vanilla extract. Ladle the jam into pint or half-pint jars and process the jars in a boiling water bath for 10 minutes.

Steps:

• In large pot combine apples, water and butter. Cook and stir over low heat until apples are soft.
• Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon, and nutmeg; return to rolling boil. Boil for 1 minute, stirring constantly.
• Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace. Process for 10 min in boiling water bath.

Steps:

• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring.
• Pack the apple jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.

Steps:

• In a large bowl, toss all the apples with lemon juice, and set aside.
• Melt butter in a large skillet set over medium-high heat. Sprinkle sugar over melted butter; cook until sugar begins to brown. Add apples; cook until they turn golden brown, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.
• Place apple mixture in the bowl of a food processor; process until smooth. Store in an airtight container, refrigerated, up to 3 days. Serve warm or at room temperature.

Steps:

• Get your water boiling in your canning pot, rack tucked inside. Boil lids in another, smaller, pot, and remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot with the rack, place prepared apple pulp in another large pot.
• Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming if needed.).
• Meanwhile, get your sugars measured and ready. As soon as apple pulp and pectin are at the boil, add sugars and the 1/2 teaspoon of cinnamon all at once.
• Return to boil and keep at the full, rolling boil for one minute.
• Remove from heat and ladle immediately into clean jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes.

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.