Caramel Apple Jelly

Caramel Apple Jelly

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Caramel Apples

If you have been following my blog for a while, you know that our Miss Sarah is allergic to fresh fruits and vegetables.
That means I make a lot of preserves, etc to help keep the balance of healthy yummies in her favor.

This is a SIMPLE and yet YUMMY jelly – that really tastes like caramel apples. On a freshly toasted English muffin it is simply heave.!

Here goes: Caramel Apple Jelly

6 cups apples, (3#) diced and peeled (think your little fingernail)
1/2 cup water
1/2 teaspoon butter
1 package (1.75 ounces) powdered fruit pectin
2 1/2 cups sugar
2 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a pan, combine the apples with the 1/2 cup of water and 1/2 teaspoon butter. Cook this over low heat for an hour or so, stirring regularly, until the apples are soft.

Once the apples are nice and soft, add the pectin, stir it in, then bring the whole mix up to a rolling boil.
Then, add the sugar. It will really thicken as you stir it. Bring it back to a rolling boil and let it boil for one minute, stirring constantly.

Remove the jam from the heat, then add the jam to the jars with a spoon until there’s a quarter of an inch between the top of the jam and the top of the jar. Clean off the rim of the jar, put a lid on it, then put a ring on top of that, turning the ring until you just begin to feel resistance. Repeat.
This makes 6-12 jars, depending on the size of your jar.

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