My mom called me the other dayÂ saying she made this wonderful apple jam that everyone loves. She chopped the apples into small pieces and cook them in the caramel sauce. The caramel sauce gave this apple jam a shinny amber color and lovely caramel flavor. I was justÂ wondering how to use upÂ the excess apples in my kitchen. This recipe came in just in time.Â You can add this jam to your homemade yogurt, spread on your bread or scone, or even add a little to your black tea, adding some fruity flavor to the tea. This jam can be stored in the fridge for about two weeks.
Caramel Apple Jam
120gÂ sugar (for the apple)
150g sugar (for caramel sauce)
Juice of one lemon
1. Chop apples into small pieces. Then mix up with 120g sugar and lemon juice.
2. Combine water and 150g sugar in a small sauce pan and cook over medium heat. Keep stirring until the sauce has turned golden brown, 5 to 10 minutes.
3. Add in chopped apples. Be careful, the sauce is extremely hot and it will boil vigorously when you put the apples in. Stirring constantly for about 3 minutes.
4. Allow to cool for about 30 minutes then put in the container.