Abra Cadabra!! Caramel Apple Jam

What do you get when you caramelize sugar, add applesauce, and top off with hubby’s good rum? Caramel Apple Jam!

I’ve had this recipe flagged in “The Joy of Jams, Jellies, and Other Sweet Preserves” since I bought the book in August, but I hadn’t made time to put it together.  Last week one of my favorite bloggers, Shae of “Hitchhiking to Heaven,” remade the recipe with a few changes, and that vanilla bean just called to me.

The only change I made to Shae’s recipe is I used lime juice instead of lemon because I didn’t want to drive to town just for lemons. I had to sneak some of hubby’s good rum, but I bet he doesn’t even notice :-) I’m probably the only gal in these parts who only visits the liquor store when it’s time to cook!

It’s not quite as easy as Abra Cadabra, but I it’s pretty darn close.  I let my caramel get a little too dark, but it still tastes wonderful. On a thin slice of good bread with a little butter? Yumm…

Follow the first link above to get the book with the original recipe, and follow the second link for the version I made. Click any of the below pictures to enlarge them.

Caramel Apple Jam Ingredients

Caramel Apple Jam Ingredients

Cooked Caramel Apple Jam

Cooked Caramel Apple Jam

Jars of Caramel Apple Jam

Jars of Caramel Apple Jam

Bread, Butter, and Caramel Apple Jam

Bread, Butter, and Caramel Apple Jam

 

*** This site is comprised solely of the opinions of its author, Stacey Morgan Smith. She works to promote gardening and tourism in the Shenandoah Valley of Virginia, from Roanoke to the Potomac River.***

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