Caramel Apple Jam

Name: Caramel Apple Jam
Prep time: 30 h
Cook time: 1 h
Total time: 31 h
Yield: 8 8 oz jars, 128 serving(s)
Ingredients: 6 granny smith apples; 6 braeburn apples (or other sweet apple); 6 tablespoons fresh lemon juice; 1 tablespoon fruit fresh (a citric acid powder that prevents fruit from browning); 3 cups sugar; 2 cups apple juice (not cider); 1 vanilla bean, split & scraped (substitute 1 grated tonka bean, if possible); 2 tablespoons honey

Submitted by kstrating

"Credit to: SpectacularlyDelicious.com. Having looked at a bunch of these recipes, none seemed quite like this one. Add apple pie spices, if you choose."

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Ready In:: 31hrs
Ingredients:: 8
Yields:: 8 8 oz jars
Serves:: 128

ingredients

6 granny smith apples
6 braeburn apples (or other sweet apple)
6 tablespoons fresh lemon juice
1 tablespoon fruit fresh (a citric acid powder that prevents fruit from browning)
3 cups sugar
2 cups apple juice (not cider)
1 vanilla bean, split & scraped (substitute 1 grated tonka bean, if possible)
2 tablespoons honey

directions

Peel, core and cut the apples into 1″ chunks. Toss immediately with the lemon juice and Fruit Fresh.
In a large, heavy preserving pan combine 2 1/2 cups of the sugar with 1/2 cup of apple juice. Cook over medium high heat until the sugar dissolves, boils and turns light brown, a very early stage caramel. This can take 10-15 minutes or longer, depending on how high the heat is.
Heat the remaining juice to a simmer and add to the pot with the apples, the vanilla bean and 2 T. of honey. When the apples and juice come to a simmer, pour in the early stage caramelized sugar. Cook over medium heat, stirring , for 20 minutes. The sweet apples will break down while the Granny Smith will show her mettle and stay pretty chunky, though the chunks will be nice and soft.
Meanwhile, take the remaining 1/2 cup of sugar and a T. of water. Put in a pan and cook over high heat, stirring, constantly, until you have a nice dark brown caramel. Go as far as you dare, being careful to stop short of burning the sugar.
Pour the hot dark brown caramel into the apple jam mixture — careful, it will erupt though after a few quick stirs it will meld with the whole.
Pour into prepared 1/2 pint jars and process in a boiling water bath for 5 minutes (If your altitude is above 1000 ft = 10 minutes, if over 6000 ft = 15 minutes).

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RECIPE SUBMITTED BY

kstrating

DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984. As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat! DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !

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