Caramelized apple jam for the winter – a recipe for the topping and layering with step-by-step photos

Caramel apples can be prepared in either slices or pieces. It all depends on your taste preference. The latter option was chosen solely to ensure even cooking, even for those making them this way for the first time.

Nutritional value per serving

265 kcal

Proteins: 0.4 g
Fats: 0.3 g
Carbohydrates: 68.2 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Caramel apple jam for the winter

Ingredients

Servings

Apples

2 kg
Water

100 ml
Sugar

600 G
Brown sugar

300 G
Pectin

30 G
Butter

1 tsp
Nutmeg

pinches
Cinnamon

1 tsp

Preparation

Step 1

Place the saucepan over medium heat and add the diced apples. Add water, nutmeg, cinnamon, and butter.

Step 2

Holding the spatula vertically and slightly tilted, stir until the spices are evenly distributed. Cook until the butter has melted and the apples have softened. Don't press too hard on the apples to prevent them from overcooking. Simply fry them in the melted butter.

Step 3

Sterilize 6-7 250 ml jars for each serving, or choose another size, and boil the lids. When the water has evaporated and steam begins to rise from the pan, add the powdered pectin and mix well.

Step 4

Turn the heat to high and bring the apples to a boil. When bubbles continue to form, even while stirring, add the white sugar.

Step 5

Stir quickly to dissolve the sugar and prevent burning. Then add the brown sugar and stir vigorously. The apples will now caramelize. Continue cooking over high heat, stirring frequently, and bring to a boil. Cook for 1 minute, stirring constantly along the bottom.

Step 6

The caramel jam is ready. Remove the pan from the heat.

Step 7

Pour into sterilized jars, filling them to the brim, wipe with a clean cloth, and seal. Pasteurize the jam in a pan of boiling water for 10 minutes. Do not invert the jars and let them cool completely.

Butter in jam

Apple caramel The original recipe always calls for butter. But if you're worried about the jam not turning out well, you can omit this ingredient, although adding it is perfectly fine.

Apple bouquet

For this recipe, you can use a few different apple varieties, combining different flavors. This will make the jam more aromatic and sophisticated.

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