6 Granny Smith apples
6 Braeburn or other sweet apples
6 T. fresh lemon juice
Ball’s Fruit Fresh (a citric acid powder that prevents fruit from browning)
3 c. sugar
2 c. apple juice (not cider)
1 t. grated tonka bean (substitute the seeds of a scraped vanilla bean if you’d rather)
2 T. honey
Peel, core and cut the apples into 1″ chunks. Toss immediately with the lemon juice and a few shakes of Fruit Fresh.
In a large, heavy preserving pan combine 2 1/2 c. of the sugar with 1/2 c. of apple juice. Cook over medium high heat until the sugar dissolves, boils and turns light brown, a very early stage caramel. This can take 10-15 minutes or longer, depending on how high the heat is.
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Heat the remainging juice to a simmer and add to the pot with the apples, the grated tonka and 2 T. of honey. When the apples and juice come to a simmer, pour in the early stage caramelized sugar. Cook over medium heat, stirring , for 20 minutes. The sweet apples will break down while good old Granny will show her mettle and stay pretty chunky, though the chunks will be nice and soft.
Meanwhile, take the remaining 1/2 c. of sugar and a T. of water. Put in a pan and cook over high heat, stirring all the while, until you have a nice dark brown caramel. Go as far as you dare, being careful to stop short of burning the sugar.
Pour the hot dark brown caramel into the apple jam mixture — careful, it will erupt though after a few quick stirs it will meld with the whole.
Pour into prepared 1/2 pint jars and process in a boiling water bath for 5 minutes.
This recipe made 8 jars. I was kind of surprised, thought it would be more, but I guess a lot of the apple liquid boiled off.
