Caramel Apple Jam

Processing: Boiling Water Canner
Half-pint, Pint, 10mins
Storage: 12 months+           

Yield: 5 cups per batch
       
A delicious caramel apple flavoured jam to enjoy stirred through yoghurt, on toast and baked into sticky goodies!                                           
         

Ingredients:  
1.2kg (2lb 10oz) tart ripe apples (ie granny smith)    
½ cup water

3 tablespoons powdered pectin
1 1/2 cups white sugar
2 cups brown sugar
  
Prepare apples, simmer in water for 10mins or until soft.   

Wash, peel and core apples. Slice or dice into small pieces - the smaller the pieces, the quicker they will cook down. Place apples and water into a large deep pan. Bring to a boil, then simmer uncovered for 10 minutes or so, until very soft and ready to puree. Puree in a blender, food processor or in the pan using an immersion blender. Leave a few pieces of apple chunky if you like!
                                            
Prepare jars.                                                                                                                 
Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the jam. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot jam.
  
Make jam.                                                                                                                      
Whisk pectin into apple puree. Bring to a boil over high heat and then add the sugar all at once. Bring to a rolling boil (cannot stir down, or as high a bubbling boil as the jam can get) and keep at a rolling boil for 1 minute. Then turn the heat off and bottle the jam immediately. 
                                           
Prepare lids.                                                                                                                 
While you are boiling the jam, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the preserve and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.                                                                                                                                                                                                            
   
Ladle hot jam into hot jars.
Immediately spoon hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.              
                         
Boiling water canner processing.                                                                            
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.                            
                    
Next day: check for seals.                                                                 
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.   
   
To view more photos of this recipe, visit HERE

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