Thursday, December 11, 2014

Holiday gift: Carmel Apple Jam

With the holidays right around the corner, homemade gifts are a great idea to give to loved ones as presents or hostess gifts.  They are unique and come from the heart and are sure to be cherished. Since I love to can; preserved goods are usually on my homemade list and who doesn't love a jar of jam to enjoy all winter long?!?!  One of my all time favorite jams recipes is this one for Carmel Apple Jam. It's easy to make and taste great.  But before I get to the recipe I wanted to let you know that I'm working with Jarden Home Brands to promote their 25 Days of Making & Giving.

This contest runs November 28th - December 22nd and each day readers can enter to win a daily prize.  And let me tell you there are some fabulous prizes up for grabs.  Like todays prize is the Collection Elite Canner with Rack.  And each entry during the 24 days also grants an entry towards the Grand Prize; a FreshTECH Automatic Home Canning System (valued at $299.)  To enter simply visit http://www.freshpreserving.com/25days and follow the instructions.  Then be sure to check out Ball Cannings Pinterest and Facebook pages for more great homemade holiday gift giving ideas.  
 
And as a side note I wanted to share that with this recipe you can use whatever variety of apples you like.  Simply make sure you add 2 Tbsp. bottled lemon juice to recipe just to assure the pH is low enough as different apples vary in their pH levels.




 Ingredients:
6 cups diced, peeled apples
1/2 cup water
1/2 tsp. butter
1 package (about 1.75 oz.) fruit pectin
3 cups sugar
2 cups packed brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 T. Lemon Juice

Instructions:
1. In a large kettle combine the apples, water and butter.
2. Cook and stir over low heat until apples are soft.
3. Stir in pectin and bring to a rolling boil; stirring constantly.
4. Add the sugars, cinnamon, nutmeg, lemon juice and return to a rolling boil.
5. Boil for 1 minutes stirring constantly.
6. Remove from heat and skim off any foam.
7. Ladle hot jam into hot sterilized jars; leaving 1/4 inch headspace.
8. Adjust lids and rings.
9. Process in a boiling water bath for 10 minutes.
Yields: Seven half pints

5 comments:

Mary said...

I'd love to print the recipe without the entire page...how do I do that?

Anja said...

Just mark the text, right click, and choose Print :)

Jeremy Oliver said...

going to make this for the 1st time today ... can't wait to see how it turns out!!

Anonymous said...

I just made this, this morning. I saved a spoonful and it was amazing. I followed the recipe exactly, but ended up with 13 half-pint jars. Kind of a win-win, if you ask me!

Anonymous said...

So good