Comments on: Caramel Apple Jam & Spiced Applesauce

By: Pete

Pete — Fri, 02 Oct 2009 20:03:33 +0000

Well, all, it is more than as advertised!! Managed to squeak out 9 half pints. They all sealed before I even got them out of the water bath – hurray!

The great thing about this is that it appeals to those of us who like the concept of apple butter but find that usually it has too much cinammon and sugar. This is the best of the best! Definitely a keeper!

By: Suzanne

Suzanne — Thu, 10 Sep 2009 19:11:30 +0000

I got that recipe from someone and posted it (and made it) as per their recipe. However, I’m getting ready to make some apple-maple jam from a recipe in the Ball Blue Book of Preserving. It’s similar to the Caramel Apple Jam recipe and does NOT call for pectin, so my guess is that it’s not necessary.

By: Sidney

Sidney — Thu, 10 Sep 2009 18:08:44 +0000

I LOVE The idea of the caramel apple jam, but am curious about the pectin. Is there not enough pectin in the apples to do without additional pectin? Thanks

By: Alicia

Alicia — Tue, 23 Dec 2008 06:29:33 +0000

I made some of this and canned it yesterday! I used the original recipe and it is SO good! Mine turned out a lighter color and it has little chunks of apple in it. I ate it on my toast this morning and on my PB&J for lunch.

By: shannon

shannon — Tue, 21 Oct 2008 20:27:28 +0000

you’re killin’ me!!!!

By: Minna

Minna — Sun, 19 Oct 2008 11:17:58 +0000

Mmm… I must try this one.

By: Kim W

Kim W — Thu, 16 Oct 2008 20:01:05 +0000

OH…MY…GOODNESS!!! Now you’ve done it. I’m going to HAVE to make this!

Blessings from Ohio…

By: TeresaH

TeresaH — Thu, 16 Oct 2008 03:24:21 +0000

mmmm…as usual I leave here hungry!

By: Brandy

Brandy — Thu, 16 Oct 2008 01:00:48 +0000

Oh YUM! I have to try this!

By: Sandy

Sandy — Thu, 16 Oct 2008 00:06:18 +0000

A good thing to do with some of that left over applesauce is to add some extra cloves and cinnamon and bake it in one of your pie crusts. Sprinkle some extra sugar on top. WOW