Caramel Apple Jam and Orange Cardamom Marmalade

By DeBruynC1

Ingredients

• Caramel Apple Jam:
• Caramel apple jam
• 6cups6 cups diced peeled apples (tart and sweet in combo)
• 1/2cup1/2 cup water
• 1package1 package powdered fruit pectin
• 2cups2 cups cane sugar
• 1 1/2cups1 1/2 cups light brown sugar
• 1/2teaspoon1/2 teaspoon ground cinnamon
• 1/4teaspoon1/4 teaspoon ground nutmeg
• Blood Orange & Cardamom Marmalade:
• 3lbs3 lbs Blood Oranges
• 2cups2 cups water
• 1 1/2cup1 1/2 cup cane sugar
• 10-1510-15 Cardamom pods

Details

Adapted from sbcanning.com

Preparation

Step 1

Caramel Apple Jam:

1. In a dutch oven combine the apples and water. Cook and stir over low heat until apples are soft. Stir in pectin and bring to a rolling boil, stirring constantly. In a bowl while you are waiting for the rolling boil, measure the sugars and spices. Add the measured ingredients and return to a rolling boil. Boil for 1 minute, stirring constantly.
2. Mash or use an immersion blender if there are bits of apple that have not cooked down into the jam. Remove from the heat and ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Process for 10 minutes in a water bath at a full boil. Makes 5 half pints.

Blood Orange & Cardamom Marmalade:

1. While waiting for the pods to cool a bit, continue slicing the blood oranges by cutting away the white pith of the orange and dicing the meat of the orange into small pieces. Set aside the diced orange.
2. Take the cardamom pods and break them open and put them in a tea ball. I used the side of the knife and crushed the pods with a small tap just like you would to de-peel a clove of garlic. Close the tea ball and put into the dutch oven with the rind and water. Turn up the heat and simmer for 15 minutes. The cardamom flavor will be infused into the rind water. Stir occasionally.
3. Add the diced oranges and sugar. Do not remove the tea ball. Bring the flame up to medium again and cook for about 20 minute till the mixtures is boiling. Use your candy thermometer to get the recipe to 220 degrees or use the gel point plate trick (see gel point in the label section) to get the recipe to the desired consistency. Remove tea ball just before you ladle the recipe into jars.
4. Sterilize 3 half pint jars and ladle into jars leaving 1/4" headspace. Clean the rims, add the lid and rings, and waterbath for 10 minutes.