Post by chief_cook2 on Dec 29, 2002 21:26:08 GMT -6
Caramel Apple Jam
6 C. peeled and diced Granny Smith or Gala apples 1/2 C. water 1/2 tsp. butter 1 pkg. powdered fruit pectin 3 C. granulated sugar 2 C. packed brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg
Mix apples, water and butter together in a large pot. Cook over low heat, stirring, until apples are soft (but not mushy). Stir in pectin. Bring to a full boil, stirring constantly. Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil, stirring constantly for 1 minute. Remove from heat; skim foam. Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes. Yields 7 1/2 pints
Post by carnation037 on Jan 22, 2003 23:35:16 GMT -6
None of the soft non-keeping apples are suitable for preserving; sound, tart baking apples are the proper ones to use.
Pare the apples, cut them in quarters, core carefully and slice rather thick. For every 1 pound allow one pound of good brown sugar. For every 5 pounds of apples allow thinly cut rinds and juice of 4 lemons. 1/4 - 1/2 pound of young whole ginger, or to taste 1 ounce of cloves.
Let all lie together in a bowl till next day. Boil until perfectly clear and until the apples are a rich amber color. Be sure to hot water bath according to canner's directions.
Wind- falls, when carefully prepared by cutting away all injured portions, make good jam following the above recipe.