Description
This recipe was inspired by others I had found online. They were very good but seemed to taste more like apple pie, so I changed it to be more like caramel. Hope you enjoy it.
Ingredients
- 8 half-pint canning jars with lids and rings
- 8 cups Granny Smith apples – peeled, cored, and chopped
- ⅓ cup water
- 1 tablespoon butter
- 3 cups brown sugar
- 2 cups white sugar
- 1 ½ (1.75 ounce) packages powdered fruit pectin
- 1 tablespoon clear butter flavoring (such as Wilton®)
Instructions
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Bring apples
- water
- and butter to a boil in a large pot. Reduce heat to low
- cover
- and simmer until apples are softened
- about 8 minutes. Mix in brown sugar
- white sugar
- pectin powder
- and butter flavoring. Bring to a full rolling boil
- stirring often. Cook at a boil for 2 minutes without stirring.
- Pack the apple jam into the hot
- sterilized jars
- filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil
- cover the pot
- and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface
- several inches apart
- until cool. 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). Let stand 8 hours to overnight before use. Store in a cool
- dark area; refrigerate opened jars.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 9 hrs
Servings: 48