Saturday, September 24, 2016

We Be Jammin'... Tezon Caramel Apple Pie Jam

Tezón Caramel Apple Pie Jam
Found on Food

Applelicious! I had a drink that I wanted to create into a jam. The Tezon Anejo is creamy and smooth, with tastes of rich butterscotch and vanilla, with notes of citrus and mellow oak matching well with the apples.This is lovely over pancakes, french toast, ice cream. Stuff it into a crepe or thumb print cookies. Fill apple turnovers fritters. Dot in a cheesecake before baking or top a cheesecake at serving. Swirl it into a coffee cake. Top a brie wrapped in puff pastry and bake.

YIELDS 6-7 half pints


6 cups apples (I used diced, peeled, cooking 5 granny smiths and 4 Fuji apple)

1⁄2 cup apple cider
1 teaspoon fruit fresh (optional)
1 teaspoon butter
1⁄2 teaspoon ground cinnamon
2 cups brown sugar, packed
1 (1-3/4 ounce) package powdered fruit pectin
3 cups sugar
1⁄4 cup tequila (Tezon or any smooth white you enjoy)
1⁄4 cup butterscotch schnapps

In an eight cup bowl add apple cider and fruit fresh.
As you dice add the apples stirring them in so they don`t discolor.
Add them to a large pot, with the brown sugar, cinnamon and butter. Cook and stir over low heat until apples are soft, the small dice they should only take 10 minutes.
Stir in pectin and bring to a rolling boil, stirring constantly. Add the white sugar and return to a rolling boil. Boil for 1 minute, stirring constantly.
Turn heat off and add tequila and butterscotch schnapps.
Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

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