Christine Ferber’s Apple-Caramel Jam
Ferber recommends using Ida Red apples, which are large, bright red, with firm, crisp, and slightly acidic white flesh. They should be available at many U.S. farmers’ markets. This recipe first appeared in our November 2012 issue along with Gabriella Gershenson’s story Jam Session.
1 cup apple juice
Juice of 1 lemon
4½ cups sugar
2¾ lb. tart apples, preferably Ida Red or Gala, stemmed and julienned
1 cup Green Apple Jelly (see recipe)
1. Bring fresh apple juice and lemon juice to a simmer in a 2-qt. saucepan; keep warm. Heat 1½ cups sugar in a 4-qt. saucepan over high heat, and cook, stirring with a wooden spoon, until the sugar turns to liquid, golden caramel. Add warm apple juice, and bring to a boil, stirring until smooth; add remaining sugar and apples and return to a boil. Transfer to a bowl, and cover with plastic wrap; refrigerate at least 8 hours or overnight.
2. Transfer mixture to a 4-qt. saucepan, and bring to a boil over medium-high heat; cook, skimming the surface if necessary, for 5 minutes. Add the apple jelly, and continue cooking for 5 minutes. Transfer to sterilized jars immediately, and seal.