Toffee Apple Jam
A chunky, softly set apple jam made with caramelised white sugar, light brown sugar and butter.
Ingredients
- 500 g apples weighed after peeling and coring, cut into approximately 5 mm pieces
- 150 g white granulated sugar
- 150 g light brown sugar
- 100 ml water divided: 60 ml for the apples and 40 ml for the caramel
- 30 ml lemon juice
- 30 g unsalted butter
- ¼ tsp salt
- ½ tsp vanilla extract optional
- ¼ tsp ground cinnamon optional
Instructions
- Put two small plates in the freezer. Place the chopped apples in a saucepan with 60 ml water and the lemon juice. Simmer gently for a few minutes, stirring occasionally, until beginning to soften but still holding their shape. Set aside with their cooking liquid.
- Combine the white granulated sugar and remaining 40 ml water in a separate, deep, heavy-based saucepan. Heat gently, stirring until the sugar dissolves.
- Once the syrup boils, remove the spoon. Do not stir with a spoon or spatula while the caramel is boiling. Cook uncovered over a medium heat until amber, gently swirling the pan if it colours unevenly. Remove from the heat.
- Carefully add the warm apples and their cooking liquid in small additions, allowing space for bubbling and steam. Return to a low heat and stir gently until any hardened caramel dissolves.
- Add the light brown sugar and optional cinnamon. Stir over a low heat until the sugar has dissolved.
- Increase the heat to maintain a steady bubble. Cook uncovered, stirring regularly and more frequently as the jam thickens. Begin testing after about 10 minutes; the apples should be tender and the surrounding syrup thickened.
- Remove from the heat and spoon a little jam onto a cold plate. Cool for one minute, then push with a finger: the syrup should move slowly and wrinkle slightly, without watery liquid spreading around it. If needed, cook for another 2–3 minutes and test again.
- Remove from the heat and stir in the butter, salt and vanilla. Rest for 5 minutes, stir to distribute the apple pieces, then spoon into clean, warm, heatproof jars. Fit the lids, cool and refrigerate promptly.
Notes
Keep refrigerated and use a conservative one-week storage limit for this butter-containing recipe.
Variations and Substitutions
- Cinnamon: Add a little ground cinnamon with the brown sugar for a spiced version. I usually leave it out to keep the familiar toffee apple flavour.
- Ginger: Add a small amount of finely grated fresh ginger when softening the apples for a sharper spice note.
- Sharper apple flavour: Use tart apples, or replace some of the sweet apples with Granny Smith, while keeping the total prepared weight the same.
- No light brown sugar: Replace it with the same weight of white granulated sugar, adding it after the apples as usual. The jam will have less molasses flavour.
- Salted butter: Use the same weight of salted butter and omit the added salt initially, then taste a cooled spoonful before adjusting.