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
Ingredients
- 6 cups diced peeled apples (1/8-inch cubes)
- 1/2 cup water
- 1/2 teaspoon butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 package (1-3/4 ounces) powdered fruit pectin
- 3 cups sugar
- 2 cups packed brown sugar
Reviews
This is my third year making this jam. It is a family favorite. The butter has never been a problem, it is such a small amount and trust me the jam will not be stored long. My family and friends eat this jam before all others.
Contrary to what one reviewer said, the butter in this recipe is not a quantity that will be a problem. Many jam recipes that are canned via the water bath method suggest using a teaspoon of butter to reduce foaming. That is the purpose of the butter in this recipe.
This jam recipe has a risk of botulism if stored for long. Butter shouldn't be processed in a water bath canner - only a pressure canner can safely process this low acid ingredient. Also, apple peels are in themselves a source of pectin, so the need for a pectin packet isn't necessary.
it is a very good apple jam. Really only recipe that is simple and uses apples that are needed to be used. Defiantly would make it again.
This jam is delicious. It is really sweet and tastes just like apple pie! It's great as a topping for vanilla ice cream because it has the perfect consistency to drizzle. It's not runny, but isn't set completely. This would make a wonderful gift too!
How long does it take for the jam to set? I followed the directions to a t. It's been about 3 hours.
I made this jam this fall and now have tons of it. So we thought we would make up gift baskets for Christmas. Do you have any suggestions as to what else to put in the basket besides the jam? I will be honest, I eat it on vanilla ice cream. What about a blonde brownie mix or something like that?
the recipe gives 6cups of fruit. also 5cups of sugar; (2 3). normally in JAM recipes, one uses 1/2 (half) the WEIGHT of the fruit (NOT the volume!) AFTER boiling, in sweetness; that can be honey, Splenda or a combination. SO, keep in mind, 6cups of fruit is NOT the same as 6cups of sugar IN WEIGHT!!(and to give you another example: a cup [1] of TABLE salt is not the same WEIGHT as a cup [1] of KOSHER salt!)
How much chunky homemade apple sauce would you use for this recipe?
. I did nothing to this recipe to change It. Tastes like it's supposed to. Love it.Thank you Robert for such a wonderful recipe!!! I will make again. Oh I forgot,I did also add just a little more water 1/2 cup. I think the kind of Apple determines the water,seems like certain ones take more water. Stoves are different also I used a glass top,they get hotter at times. But still the fact remains your jam rocks!!