Buttery Caramel Apple Jam
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Sterilize the jars and lids in boiling water for at least 5 minutes
2
Bring apples, water, and butter to a boil in a large pot
3
Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes
4
Mix in brown sugar, white sugar, pectin powder, and butter flavoring
5
Bring to a full rolling boil, stirring often
6
Cook at a boil for 2 minutes without stirring
7
Pack the apple jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
8
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
9
Wipe the rims of the jars with a moist paper towel to remove any food residue
10
Top with lids and screw on rings
11
Place a rack in the bottom of a large stockpot and fill halfway with water
12
Bring to a boil and lower jars into the boiling water using a holder
13
Leave a 2-inch space between the jars
14
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars
15
Bring the water to a rolling boil, cover the pot, and process for 15 minutes
16
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
17
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
18
Let stand 8 hours to overnight before use
19
Store in a cool, dark area; refrigerate opened jars