Apple Jam – GFCFSF
December 14, 2014
Apple Jam - GFCFSF
Great on GF toast, english muffins, pancakes, waffles and pork chops!
1 cup sugar
3 lbs. apples (mixed varieties), peeled, cored, cut into 1/2” chunks
1 vanilla bean, split lengthwise, seeds scraped
1 teaspoon ground cinnamon
1 cinnamon stick
1 tablespoon grated ginger (I used a microplane)
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 Tablespoon fresh lemon juice
Bring sugar and 3 Tbsp. water to a boil in a large pot over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes. Add apples and vanilla bean and stir to coat. Some of the caramel will seize, but that’s okay because it’s just going to melt down again.
Add cinnamon, cinnamon sticks, ground clove, fresh grated ginger and nutmeg and stir well. Reduce heat to medium and stir occasionally to help the apples cook evenly and dissolve any pieces of caramel.
Continue to cook until apples are translucent and softened (some apples will hold their shape, but should still be softened), and most of the liquid has evaporated, 30 minutes. Add lemon juice and stir to combine. Discard vanilla bean and cinnamon stick and store apple jam in a glass jar or container in the refrigerator for up to one month.
*Cooks note* I made a double batch of this and canned it. I reduced the cooking time to 15 minutes, then canned it which finished cooking the sauce.