Caramel Apple Jam

By DeBruynC1

Ingredients

• 5cups5 cups unsweetened applesauce (start with 3 1/2 pounds apples)
• 3 1/2cups3 1/2 cups sugar
• 1/2cup1/2 cup water
• 1tablespoon1 tablespoon lemon juice
• 1/21/2 vanilla bean, split lengthwise
• 1/2teaspoon1/2 teaspoon sea salt
• 3tablespoons3 tablespoons dark rum

Details

Servings 5
Adapted from hitchhikingtoheaven.com

Preparation

Step 1

1. If you don’t have applesauce on hand, make your sauce. Start by coring and slicing the apples (don’t peel ‘em) and cooking them over low heat until they’re soft. I usually add about 1/2 cup of water to the pot so they don’t stick or burn. Cover the pot while the apples are cooking; they should be ready in about 20 minutes. Put the cooked apples through a food mill (use the medium screen if you have a choice) and, voilà, sauce!
2. Prepare your jars and lids.
3. In a clean, dry jam pan (at least 7-quart size, if possible) combine 2 cups of the sugar, the water, and the lemon juice. Pour the sugar into the pan evenly, rather than as a big lump to one side or something like that, because you don’t get to stir or shake the pan for the next step, which is caramelizing the sugar.
4. Without disturbing the contents of the pan, bring the syrup to a boil and let it boil gently — adjusting the heat as needed — until it turns golden brown. Watch the mixture carefully and take it off the heat before it turns darker than you’d like. (I was totally intimidated by this step before I tried it, but it was no sweat. Really. Just take the caramelized sugar off the heat when it looks tawny and pretty.)
5. While the sugar is caramelizing, measure the additional 1 1/2 cups sugar and the sea salt into a small bowl. Then, split your vanilla bean lengthwise and, using your thumbnail, scrape the seeds from the bean into the sugar and salt. Combine well, then toss the pod into the sugar, too. Set the bowl aside.
6. When the caramel is ready, add the applesauce and the rest of the sugar, vanilla bean and all. Turn the heat to medium-low and stir the mixture until the sugar and caramel completely dissolve. Then bring the jam to a boil and cook, stirring frequently, for 8-10 minutes. This is the part where you need to monitor the temperature — reducing it if necessary — and stir the jam steadily enough to keep it from attacking you. You will know the jam is done when it thickens up and your stirring spoon very briefly leaves a clear track at the bottom of the pan.
7. Remove the jam from the heat, discard the vanilla bean, and stir in the rum. Ladle or pour the hot jam into your sterilized jars. Wipe the rims clean and add the lids. Process 10 minutes in a hot water-bath canner.