CARAMEL APPLE JAM
The flavors of apples, brown sugar, cinnamon and nutmeg come together in this spreadable treat. The jam is a must-have at our breakfast table. -Robert Atwood, West Wareham, Massachusetts
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts :
TEZóN CARAMEL APPLE PIE JAM
Applelicious! . I had a drink that I wanted to create into a jam. TheTezon Anejo is creamy and smooth, with tastes of rich butterscotch and vanilla, with notes of citrus and mellow oak matching well with the apples.This is lovely over pancakes, french toast, ice cream. Stuff it into a crepe or thumb print cookies. Fill apple turnovers fritters. Dot in a cheese cake before baking or top a cheesecake at serving. Swirl it into a coffee cake. Top a brie wrap in puff pastry and bake.
Provided by Rita1652
Categories Spreads
Time 1h30m
Yield 6-7 1/2pints
Number Of Ingredients 10
Steps:
- In an eight cup bowl add apple cider and fruit fresh.
- As you dice add the apples stirring them in so they don`t discolor.
- Add them to a large pot, with the brown sugar, cinnamon and butter. Cook and stir over low heat until apples are soft, the small dice they should only take 10 minutes.
- Stir in pectin and bring to a rolling boil, stirring constantly. Add the white sugar and return to a rolling boil. Boil for 1 minute, stirring constantly.
- Turn heat off and add tequila and buttershots.
- Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
BEST APPLE PIE JAM
A friend gave me this wonderful recipe, and oh my, it is so good. Just like a extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, "this recipe was EXCELLENT!" It is excellent on English muffins, pancakes or toast. Even over Ice cream too!!
Provided by michEgan
Categories Apple
Time 23m
Yield 3 pints
Number Of Ingredients 9
Steps:
- Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
- Add pectin and the butter and spices, lemon juice.
- Bring to a boil.
- Add sugars and bring back to a full rolling boil, boil 1 minute.
- Stir constantly.
- Remove from the heat.
- Skim off any foam.
- Ladle into hot jars leaving 1/4-inch headspace.
- Put on lids.
- Process in water bath 10 minutes.
CARAMEL APPLE JAM
Make and share this Caramel Apple Jam recipe from Food.com.
Provided by schmme
Categories Low Protein
Time 1h
Yield 7 half pints, 7 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 676, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.7, Sodium 51, Carbohydrate 175.2, Fiber 3.9, Sugar 157.7, Protein 0.4
BUTTERY CARAMEL APPLE JAM
This recipe was inspired by others I had found online. They were very good but seemed to taste more like apple pie, so I changed it to be more like caramel. Hope you enjoy it.
Provided by JUST DUCKY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 9h
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 78 calories, Carbohydrate 19.8 g, Cholesterol 0.6 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0.2 g, Sodium 4.5 mg, Sugar 19.3 g
OUT OF THIS WORLD CARAMEL APPLE JAM
Who doesn't love caramel apples? This jam would make a wonderful gift. Five cups of applesauce can be substituted for the cooked and sieved apples in this recipe. This recipe is from Linda Ziedrich's The Joy of Jams, Jellies, and other Sweet Preserves.
Provided by mary winecoff
Categories Apple
Time 40m
Yield 3 pints
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1183.3, Fat 0.9, SaturatedFat 0.1, Sodium 9, Carbohydrate 306.9, Fiber 12.7, Sugar 288.1, Protein 1.4
APPLE PIE JAM
Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie...without the crust! -Audrey Godell, Stanton, Michigan
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully 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 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY & APPLE JAM
This jam recipe is very easy to make and delicious! I like using apple with raspberries. I use pectin because it cuts down the cooking time and sugar significantly and makes the jam nice and thick. This recipe makes nine 8oz. jars. You can cut this recipe in half for a smaller batch. Enjoy!
Provided by Lisa Clarice
Categories Raspberries
Time 45m
Yield 9 8 oz. jars
Number Of Ingredients 5
Steps:
- Wash, remove stems, and mash berries.
- Dice apples into tiny pieces - you can leave skins on, but I peel them.
- Place apples and lemon juice in large pan on medium heat.
- Cook apples for 5 minutes until soft.
- Add mashed berries and cook until it boils, stirring a few times.
- Let fruit boil for 2-3 minutes.
- In separate bowl, combine sugar and pectin and stir together.
- Add sugar/pectin mixture into boiling fruit and stir.
- Boil (high boil) for 5 minutes.
- Remove from heat and fill jars to 1/4" of top. (Recipe makes nine 8oz. jars).
- Wipe rims clean and screw on 2-piece lids.
- Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter.
LAURA'S BLUE RIBBON CARAMEL APPLE PIE
Make and share this Laura's Blue Ribbon Caramel Apple Pie recipe from Food.com.
Provided by Lover of Sweet Trea
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 teaspoons sugar. Bake at 425 for 45 minutes.
Nutrition Facts : Calories 484.5, Fat 21.3, SaturatedFat 4.6, Cholesterol 1.1, Sodium 336.8, Carbohydrate 72.4, Fiber 3.9, Sugar 30.8, Protein 4.3
APPLE JAM
Here's a quick jam for using up all those fall apples. Great as gifts. Cooking time includes processing time.
Provided by Diana Adcock
Categories Apple
Time 25m
Yield 10 half pints
Number Of Ingredients 7
Steps:
- In a blender combine water and apples and puree.
- You will need to do this in batches.
- Measure 5 cups of the puree and pour into a large stainless or enamel pot.
- Add the sugar, spices and lemon juice.
- Place on high heat, stirring constantly until a full boil is reached.
- Boil hard for 1 minute.
- Remove from heat, stir in pectin, skim off foam and ladle into jars, leaving 1/2 inch head space.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- Adjust times for higher levels.
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