Chunky Apple Jam Recipe

Chunky Caramel Apple Jam Smelling Salts Journal

WebNov 17, 2020 · Remove the pot from the heat and stir in the optional booze and vanilla. Ladle the hot jam into your hot, sterilized, canning jars, …

1. Notes on Temperature: I most often use a traditional jam pan which heats easily and requires lower cooking temperatures. [Heating instructions for a heavy bottomed 6-to-8-quart pot are italicized and in brackets.]
2. Before you start: If you want to preserve these jars for more than a few weeks in the fridge, have warm sterilized canning jars warming on the lowest setting in your oven. And prepare a hot water canning bath. Also, throw a small plate into the freezer to help test jam for doneness.
3. Before you prepare the caramel: Make sure the apples are peeled, cored, chopped into 1/4 to 1/2 inch pieces, and blended with lemon juice before starting to cook. Also, measure your water, brown sugar, optional spices, optional booze, and vanilla, so they're ready to go.
4. Pour the white sugar into a jam pan [or 6-to-8-quart heavy-bottomed pot] spreading the sugar evenly across the pan. Heat the sugar over medium-low [medium] heat, shaking the pot from time to time, WITHOUT STIRRING, until the sugar begins to melt. You will know the sugar has begun to melt when you see wisps of sugar beginning to clump together and become golden.

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