Caramel Apple Jam: Falling into perfect combination of flavors !
One of my supporting friends has arrived from the coast for a few days to pick the apples up at her countryside garden. She also takes a special care of heirloom varieties and so it happened that I got a basket full of her treasures to enjoy. Those varieties are created for winter, to stay on wooden closet in the bedroom where, while we sleep, carbon dioxide is releasing and keeps the apples prevented from spoiling. Importers, on ships, do the very same thing to keep the apples in good condition to come to our markets.
So, I have taken some apples out and the story started… caramel seemed the best match since there is perfume of Fall around and all at sudden we need something warm, candy-like.
There are several theories about the caramel noun etymology: Latinists say it comes from calamellus – sugar cane and Arabists say it comes from koramochalla – ball of sweet. Whatever the source is, the taste of caramel is irresistible. Combined with apples, it takes your blues away.
Caramel Apple Jam
- 7 apples of medium size
- 1 cup sugar
- 1 cup water
- 2 tsp vanilla extract
- 1 1/2 Tbsp pectin + 1 Tbsp sugar
Peel the apples, take the middle out and cut the fruit to have small cubes.
In a pot, on low heat, slowly melt sugar to have gentle caramel color and texture.
Add water and apples to caramel and boil 20 – 25 minutes on low heat, until caramel melts.
Add vanilla extract to the mixture.
Prepare clean, dry glass jars for jam.
In a cup, mix pectin and sugar and add to boiling jam.
Let it boil for three minutes. Stir while boiling.
Take away from fire and fill the jars.