Make Ahead

Tuaca Apple Cinnamon Jam

March 10, 2011
2 Ratings
  • Serves 8 half pint jars plus some for the fridge (if you are canning)
Author Notes

Honestly, I don't really have any interesting details - it just sounded good so I made it!!! —aargersi

What You'll Need
  • 6 pounds apples - I used organic Fuji apples
  • juice from 1 lemon
  • 2 cups apple juice
  • 1 1/2 cups Tuaca
  • 1 tablespoon cinnamon (I used Vietnamese)
  • 2 tablespoons salted butter
  • 1 cup brown sugar (this may actually be more or less depending on how sweet your apples are)
  • 1 tablespoon vanilla
  1. Peel, core and chop the apples. After you have chopped the first couple, put them in a very large heavy pot and toss them with the lemon juice - this will keep them from browning. Add and toss each apple as you go. ** if you are canning - sterilize your jars now too! **
  2. When they are all chopped put the pot on the stove - add the apple juice and bring it to a boil. Turn the heat down to simmer. Add the cinnamon, and 1/4 c of sugar. Let the mixture simmer for several minutes, then taste the liquid. Add the sugar 1/4 cup at a time until you get to the level of sweetness that suits you - again, this is going to vary according to your taste and your apples. I added a bit, cooked a bit, tasted. The tuaca add sweetness too so don't add all of the sugar just yet. After about 15 minutes the apples should be getting tender. Add in the tuaca, vanilla and butter. Simmer for a few more minutes, then get out a stick blender (easy) or a hand masher (workout) and start to mash / mix the jam. Taste again! Adjust the sugar again if needed!
  3. Now blend or mash - I kept my jam a bit chunky, I was looking for some apple texture in mine. You could also decide at this point to blend the daylights out of it and go apple butter instead. Up to you.
  4. If you are not canning, you're done! If you are canning - put the lids in hot water, scoop the jam into sterilized jars, wipe the rim and put the dried lids and rings on, and into the canning pot - boil for 10 minutes and then remove, make sure each jar pops to seal. Leave them alone for at least 12 hours, then check the seals. If they did not seal properly, put them in the fridge. Do not accidentally mail an unsealed jar to your brother - he will think you are trying to kill him.
  5. For more detailed info on canning - this is one of many great sites - remember to be careful with sanitation and safety when canning! There are loads of books available too - I have Putting Up The Harvest and The Blue Chair Jam Book.

See what other Food52ers are saying.

  • nannydeb
  • hardlikearmour
  • Sagegreen
  • aargersi

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

7 Reviews

Sarah December 17, 2013
how long can this be stored?
aargersi December 17, 2013
Hi Sarah - if you can it, shelf stable for several months. If you just fridge it I think 3-4 weeks, like any jam would last. You'll eat it up pretty quickly though!
nannydeb March 18, 2011
I can personally attest that this jam rocks! I'm having it right now on my toasted bagel! Abbie has made a jam lover out of me!
hardlikearmour March 10, 2011
Oh my gosh! This sounds awesome. Totally reminds me of a hot drink that combines apple juice, tuaca, cinnamon, and heavy cream. Have you ever turned this into apple butter?
aargersi March 11, 2011
I haven't but I may try - we have a lot of Tuaca! Maybe with a tarter apple like a Granny Smith ... and some pears thrown in there wouldn't be an alltogether bad thing ...
Sagegreen March 10, 2011
Yum, no doubt! I have never had Tuaca, but can just imagine the flavors. You so should have your own jam shop!!
aargersi March 10, 2011
Oh you should get some Tuaca, it's a sort of vanilla caramel flavor ... yummy! Maybe I can sell jam at the farmers market after I retire? That would be way fun!