Recipes to share...

Nothing much, but on my other blog a lady shared her Maple Apple and Caramel Apple jam recipes.

You can't go wrong with maple and caramel now can you?

I'm definitely heading back down to Pontotoc for more apples this weekend now. With a large family you can always use more jars of jam in the pantry! Hmmm....I'll have to get more pint jars -- I'm out of them. We tend to stick with quarts only, but I'm thinking 'specialty flavors' for jams might work best in the pints or halves.

Either way -- enjoy!


Apple-Maple Jam

7 cups Apples (Peeled & Cored)
6 cups Sugar
1 cup Maple Syrup
1 tsp Cinnamon
1 tsp Allspice
1/2 tsp Ground Nutmeg
1/2 tsp Cloves

Instructions:
Combine all ingredients in a large sauce pot.
Bring slowly to a boil.
Cook rapidly to jellying point.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 8 half pints




Caramel Apple Jam

6 cups peeled and diced Granny Smith or Gala apples
1/2 cup water
1/2 teaspoon butter
1 package powdered fruit pectin
3 cups granulated sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Mix apples, water and butter. Cook over low heat, stirring, until apples are soft (but not mushy).
Stir in pectin. Bring to a full boil, stirring constantly.
Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil, stirring constantly for 1 minute. Remove from heat; skim foam.
Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes.
Yields 7 1/2 pints.