Canning: Carmel Apple Jam
I’ve been saving apple skins and cores in the freezer. My plan was to make Apple Peel (Scrap) Jelly but I didn’t want to waste the flesh clinging to the skins. I found a recipe for Carmel Apple Jam at Canning Homemade through the Safe Canning Recipes Blog that looked more interesting.
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Preparing the apple. |
6 cups diced peeled apples
½ cup water
1 package powdered pectin
2 cups granulated sugar
1 ½ cups light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
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Making apple sauce from frozen skins. |
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Preparing the sugar and spices. |
My Approach:
Cooking the jam with pectin. |
Filling the sterilized jars. |
I processed the softened scraps in a food mill. The result was a thin applesauce. I added one diced cooked Granny Smith apple for texture.
Using my single jar water bath. |
I’m very happy with the results. The taste is rich and not overly sweet. Next time I’ll use two diced apples to go with my scraps. I’ll also cook the apple cubes longer and mash them to a smoother consistency.
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Carmel Apple Jam topping on my yogurt. |
Do you have any favourite recipes for apples or apple scraps? -- Margy