*No Second Weekend Giveaway this month. I wasn’t home long enough this weekend to prep the yarn that I wanted to give away.
Cinnamon is totally a baking spice, therefore, it counts for Spice Month. I’ve been starting to work on my 2014 canning, and this one will be on my rotation again.
Working with jam when it’s this dry can be a little touchy, so if you’re like me and find that one of your batches turned to gummies you can actually salvage overly tight jam.
Caramel Apple Jam
4 to 4 1/2 cups apples, peeled, cored, and chopped
2 cups sugar, split between white and brown -or- 2 cups sugar + scant 1/2 tea dark molasses
2 table lemon juice (if planning on canning, can be omitted if using as a fridge or freezer jam)
Let sugars and apples sit overnight in the fridge.
Bring to a boil over medium high heat, stirring often. After 20-25 minutes boiling time, place into heat resistant containers and leave in the fridge.
If canning, fill to within 1/4 inch of the top of the jar. Process for 10 minutes.
I did BWB process these jars. If you are not familiar with how to boiling water bath process food for canning, please make sure to read over a source like the Ball Blue Book or the National Center for Home Food Preservation. Canning is not particularly difficult, but it’s also not a process that you should take lightly. This recipe assumes you know the basics of boiling water bath canning. If you are not comfortable with canning, this recipe can be stored in the freezer for 1 year.
Bloggers-I have started a new group board on Pinterest. Open to all DIY, craft, food, or other creative blogs, I would love to have you join. Joining instructions are posted on the board-join here.
Please, stop by this week’s Inspired Weekends!