Bourbon Apple Jam
With cinnamon, clove, and ginger, this homemade Bourbon Apple Jam pairs perfectly with all of your sweet and savory fall dishes.
Servings 5 half pints
Ingredients
- 4 pounds apples, mixed varieties (I used equal parts Fuji, Gala, and Granny Smith)
- ¼ cup lemon juice
- ½ cup water
- 3 cups granulated white sugar
- 1 cinnamon stick
- 5 whole cloves
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 1/2 to 1 cup raw sugar, to taste
- ¼ cup bourbon
Instructions
- Prepare jars and lids as per proper canning procedures.
- Combine the water and lemon juice together in a large bowl. Peel and dice the apples, tossing the pieces into the water-lemon bath as you work to keep them from browning.
- Add the granulated sugar to the apple mixture, and stir in the cinnamon, cloves, and ginger. Cover and let the fruit macerate for at least 30 minutes on the counter or in the fridge overnight.
- Transfer the apple-sugar mixture to a large, non reactive pan, making sure to scrape all that luscious syrup out of the bowl. Bring the mixture to a bowl over medium heat, and reduce for 15-30 minutes. The mixture should be very thick with little liquid remaining. Carefully taste test – If too tart, add raw sugar to taste, starting with a half cup and increasing to 1 cup if needed.
- Stir in the salt and the bourbon, and boil on high for 3-5 minutes. Test for gel set and remove from heat.
- Transfer the apple jam to the prepared jars, leaving 1/4th inch headspace. Apply the lids and rings and process in a water bath for 10 minutes. Remove the jars to a folded kitchen towel and let them cool undisturbed overnight. Check for seals and store in a cool dark place. If any have not sealed, store in the fridge and eat first.
Notes
Make A Savory Spread: For a delicious savory spread, mix four tablespoons finished Apple Bourbon Jam with 1 tablespoon grainy Dijon mustard. It’s a perfect addition to burgers, pork chops, and all sorts of deli sandwiches.