Serves 30
60 min
Caramel Apple Jam
Recipe GLPRb87caba9b3d6d6
A spiced caramel apple jam with hints of chipotle warmth and vanilla sweetness. Homemade and naturally gluten-free, this smooth, luxurious spread is perfect for toast, pastries, or as a rich topping. Makes about 30 servings of pantry-ready preserves.
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Ingredients
6 cups finely diced, peeled apples
1/2 cup apple wine or white wine or water
1 teaspoon butter
1 cinnamon stick
1 cup packed brown sugar
4 cups sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon chipotle powder
1/2 teaspoon salt
2 teaspoons lemon juice
1 package Certo liquid fruit pectin or Sure Jell
Directions
In a large heavy-bottomed pot, combine the diced apples, wine, butter, and cinnamon stick. Cook over medium-low heat for approximately 10 minutes, stirring occasionally, until the apples become tender and begin releasing their juices.
Stir in the brown sugar, white sugar, vanilla extract, ground cinnamon, salt, nutmeg, and chipotle powder until well combined. Increase heat to medium-high and bring the mixture to a rolling boil, stirring frequently, for several minutes.
Stir in the liquid pectin and lemon juice, then return to a rolling boil. Continue boiling for several minutes, stirring frequently, until the jam reaches setting point.
While the jam cooks, sterilize your canning jars and lids by submerging them in a pot of boiling water. Bring to a boil and keep hot until ready to fill.
Using a canning funnel, carefully spoon the hot jam into the hot sterilized jars, leaving 1/4 to 1/8 inch headspace at the top of each jar.
Wipe the rim of each jar with a clean, damp cloth. Place the hot lid on top and screw the ring on firmly until snug but not overly tight.
Invert the jars upside down for several minutes to help distribute the fruit evenly and ensure a proper seal, then carefully flip them upright. Allow to cool and rest undisturbed for 24 hours.
After 24 hours, check the seals and remove the screw rings. Any jars that did not seal properly should be refrigerated and used immediately.
