Salted Caramel Mocha Latte

Name: Salted Caramel Mocha Latte
Ingredients: 1.Blanch apple slices by dipping them in a large pot of boiling water for 1 minutes. Drain and keep fruit warm in a covered bowl or pot.; 2.Combine sugar, clear jel, cinnamon, and nutmeg (if using) in a large pot with the cold water and apple juice. Stir and cook over medium high heat until mixture thickens and begins to boil. Add the bottled lemon juice and cook for 1 minute.; 3.Add the blanched apples to the mixture and immediately ladle into hot jars, leaving 1 inch headspace. Remove air bubbles with a long knife or thin spatula. Wipe rims and cover with lids and ring bands.; 4.Process in a water bath for 25 minutes (see notes for high altitude processing time). Let cool and ensure lids have sealed. Store any unsealed jars in the fridge and use within a few weeks.; 5.To bake a pie, simply pour it into a prepared pie shell. Bake at 425 degrees F until filling is bubbling.; Notes: Store sliced apples in a solution of water and lemon juice (2 tablespoons lemon juice per large bowl of water) to prevent browning until ready to proceed with recipe.

Salted Caramel Mocha Latte was pinched from <a href="http://insidebrucrewlife.com/2013/10/salted-caramel-mocha-latte/" target="_blank">insidebrucrewlife.com.</a>

INGREDIENTS

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1.Blanch apple slices by dipping them in a large pot of boiling water for 1 minutes. Drain and keep fruit warm in a covered bowl or pot.

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2.Combine sugar, clear jel, cinnamon, and nutmeg (if using) in a large pot with the cold water and apple juice. Stir and cook over medium high heat until mixture thickens and begins to boil. Add the bottled lemon juice and cook for 1 minute.

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3.Add the blanched apples to the mixture and immediately ladle into hot jars, leaving 1 inch headspace. Remove air bubbles with a long knife or thin spatula. Wipe rims and cover with lids and ring bands.

•

4.Process in a water bath for 25 minutes (see notes for high altitude processing time). Let cool and ensure lids have sealed. Store any unsealed jars in the fridge and use within a few weeks.

•

5.To bake a pie, simply pour it into a prepared pie shell. Bake at 425 degrees F until filling is bubbling.

•

Notes: Store sliced apples in a solution of water and lemon juice (2 tablespoons lemon juice per large bowl of water) to prevent browning until ready to proceed with recipe.

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