How to make caramel apple jam with perfectly candied apple slices
This caramel apple jam canning recipe takes you step-by-step through the process of making a candied apple jam with perfectly translucent apples and tender pistachios. This jam is versatile enough to be a go-to in your pantry.
Ingredients
- 4.5 lb. of cored apples 2.04 kg
- 1.5 lb. sugar 680 g.
- 1 cinnamon stick
- 1 cup pistachios
- 1 lemon
- 2 Meyer lemons
Instructions
Prepare apples for caramel apple jam:
- Thoroughly wash the apples to remove any dirt or residue. Do not peel the apples.
- Remove the cores from the apples. You can use an apple corer or simply cut the apples around the core.
- Slice the apples into thin slices
- If there are blemishes or bruising, cut away damaged parts.
- Layer the sliced apples in a pot, adding a cinnamon stick and sprinkling sugar between layers. Squeeze lemon juice on top.
- Cover the pot with a lid or cling wrap and let it sit for 12 hours, allowing the sugar to draw out the apple natural juices.
Cooking the caramel apple jam:
- Carefully mix the apples and sugar to avoid sugar settling at the pot's bottom.
- Place the pot on medium heat, allowing the sugar to dissolve and the mixture to come to a gentle boil. Boil for 10 minutes, then turn off the heat. Let it cool for 4-8 hours or overnight, allowing the apples to soak up the sugary syrup and caramelize.
- Bring the cooled jam back to a gentle boil and boil for another 5 minutes. Repeat this step three more times at intervals, letting the jam and pot cool completely between rounds.
Cooking the pistachios and finishing the caramel apple jam:
- Before the final cooking round, prepare the pistachios. To prepare pistachios, boil shelled pistachios for 5 minutes, then rinse them under cold water to stop the cooking process and remove impurities.
- Add the cooked pistachios to the caramel apple jam. Carefully mix everything to combine sliced apples and pistachios together. Then bring the apple-pistachio mixture to a gentle boil. Lower the heat and simmer the jam for 10 – 15 minutes. Have clean, sterilized jars ready for packing immediately. Process according to your preferred canning method.
Notes
The specified in this jam recipe quantity of ingredients should yield enough of jam to fill six 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.