Caramel Apple Jelly
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If you have been following my blog for a while, you know that our Miss Sarah is allergic to fresh fruits and vegetables.
{sigh}
That means I make a lot of preserves, etc to help keep the balance of healthy yummies in her favor.
This is a SIMPLE and yet YUMMY jelly – that really tastes like caramel apples. On a freshly toasted English muffin it is simply heave.!
Here goes: Caramel Apple Jelly
1/2 cup water
1/2 teaspoon butter
1 package (1.75 ounces) powdered fruit pectin
2 1/2 cups sugar
2 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Remove the jam from the heat, then add the jam to the jars with a spoon until there’s a quarter of an inch between the top of the jam and the top of the jar. Clean off the rim of the jar, put a lid on it, then put a ring on top of that, turning the ring until you just begin to feel resistance. Repeat.
This makes 6-12 jars, depending on the size of your jar.
