Apple Caramel Jam – Canning on Sundays

Canning on Sundays

Apple Caramel JamGood morning!

Even though it is still technically fall here in New England it certainly feels like we have moved right on into winter.

After the snow and cold of last week, this week we had another night of snow/sleet/freezing rain that is keeping our landscape pretty white.

That being said, I am still going to share one of the new recipes I tried this fall.  I have to, it is so good and tastes similar to a sweet spiced applesauce, but in jam form.

The caramel flavor is due to the mix of white and brown sugar and then mixed with cinnamon and nutmeg. Super yummy fall flavors in a jar.

This is another recipe I had seen a couple of years ago and had been “meaning” to get to each fall. I’m so glad I finally tried it. It’s another great way to put those yummy apples to use!


Apple Caramel Jam
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  1. 6 cups apples, peeled and diced
  2. 1/2 cup water
  3. 1 package powdered fruit pectin
  4. 2 cups sugar
  5. 1 1/2 cups brown sugar
  6. 1/2 teaspoon cinnamon
  7. 1/4 teaspoon nutmeg
  1. Prepare canner, jars and lids.
  2. In large pot combine apples and water.
  3. Cook over low heat until apples are soft, stirring occasionally.
  4. Add pectin and stir until well mixed.
  5. Bring to a roiling boil while stirring constantly.
  6. Mash (or use an immersion blender) to smooth out any larger chunks that still remain.
  7. Add sugars and spices to the apples and return to a boil.
  8. Boil for 1 minute while stirring constantly.
  9. Remove from heat and ladle into the hot jars leaving 1/4 inch head space.
  10. Remove air bubbles, wipe rims and affix lids.
  11. Process in a boiling water bath for 10 minutes.
  12. Remove and let stand for 24 undisturbed.
  1. Yields: Appx 4 half pints
Adapted from Canning Homemade
Adapted from Canning Homemade
From the Garden Table

Simple Applesauce Muffins

Simple Applesauce MuffinsI have a very easy and tasty recipe to share today, and the funny thing is that the recipe came from my daughters preschool!

At her school they actually do a fair amount of baking through out the year. We bake and cook together at home but I think it’s great that she gets even more exposure to it elsewhere.

She’s already showing a lot of interest in being in the kitchen with me and helping (maybe that’s because that’s where I always am!) so I love that she gets to come home and share her recipes with me.

These mini-muffins came home with her in September and as soon as I tasted one I knew we had to make them at home. She was so happy to pull the recipe out of her backpack and go over the ingredients with me and tell me all about making them.

We made them the next day and she was so proud to bring some into to school the next day and share with her teachers.

Another reason that I love these is that they are the 3rd incarnation of these apples. They went from being picked at the orchard, to our home where we made them into applesauce and then into these delicious little muffins. Things like that make me so happy!

So, I hope you enjoy these as much as we did!


Simple Applesauce Muffins
Yields 24
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  1. 6 tablespoons butter, melted and cooled slightly
  2. 1 1/2 cups flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 2 eggs
  6. 1 teaspoon cinnamon
  7. 1/2 teaspoon salt
  8. 2/3 cup brown sugar
  9. 1 1/2 cup chunky applesauce
  1. Preheat the oven to 375 degrees.
  2. Coat a mini-muffin tin with non-stick cooking spray (or line with muffin papers)
  3. Sift together flour, baking soda, baking powder, cinnamon and salt.
  4. In another bowl, whisk together eggs and brown sugar, then stir in applesauce and butter until the mixture is smooth.
  5. Add the wet ingredients into the dry and gently stir until flour is no longer visible, do not over mix.
  6. Fill each muffin cup about 2/3 full with batter.
  7. Bake for about 12-15 minutes until toothpick inserted in center comes out clean.
  1. *These can also be made into 12 full size muffins. Baking time appx 20 minutes.
From the Garden Table

Christmas Jam – Canning on Sundays

Canning on SundaysChristmas JamHello everyone! I hope you have had a very nice Thanksgiving .

My family and I had a wonderful day with some of our family and a very interesting couple of days. We live in New Hampshire and you might have seen (or experienced!) that some of New England got hit with our first significant snow of the year on Wednesday.

I wasn’t too concerned because it was supposed to be over by about midnight. My kids and I just stayed put (my poor husband had to work, driving in it all day long) I just figured we would just get up in the morning, clear the driveway and be on our way.  Until we lost  our power sometime in the wee hours of the morning.

When we got up we decided we would just get on our way to my mom’s house early for Thanksgiving, enjoy the day and most likely the power would be on by the time we got home. 


We got home that night to a cold, dark house.  The power ended up being out for over 40 hours in unseasonably cold temperatures. We ended up getting our power back late yesterday afternoon and we are lucky that that’s all it was out, the are some who still don’t have it back. Experiences like this certainly make you thankful for things we take for granted like electricity and heat!

Anyway, now that Thanksgiving (and all of it’s drama) is over, it’s officially Christmas season. (Isn’t it funny how that happens at the stroke of midnight on Thanksgiving day?)

Today I wanted to share with you an oldie but goodie, Christmas Jam.  It is my number one best seller, especially at this time of year. The blend of both strawberries and cranberries is the perfect sweet/tart combination for me and the ruby red color is gorgeous.

I originally posted this recipe back in April, but thought to herald in the holiday season I would re-post it. It makes such a wonderful gifts for family and friends too.  And don’t forget to keep some for yourself!

Click here for the Christmas Jam Recipe.