Layers of toffee sauce and apple jam make this homemade toffee apple jam irresistible and a must-have addition to your Halloween party treats
- Toffee sauce
- 100g of unsalted butter
- 100g of light Muscadvo sugar
- 4 tbsp golden syrup
- 4 tbsp double cream
- Apple jam
- 600g Bramley apples (once cored and peeled)
- 100ml water
- 2 tbsp lemon juice
- 250g white granulated cane sugar flavoured
- 1 vanilla pod with seeds taken out
- 2 x 260g jars
Firstly, melt the sugar, syrup and butter in a small pan and bring slowly to the boil. Reduce the heat and simmer for 3 minutes or so until thick. Stir in the cream and remove from the heat and set aside to cool.
Secondly, place the apples, water, vanilla pods and lemon juice in a separate pan and cook down until soft and fluffy – this will take about 15-20minutes. Once the apples have become soft, add the sugar over a low heat until all the sugar has dissolved. Then crank up the heat and bring to a simmering boil for approximately 4-5 minutes. The apple jam should be lovely and thick.
Now the fun begins – add a layer of toffee sauce to the bottom of the jar and then a layer of apple jam and continue layering until you reach the top of the jar.
Top tip for making Toffee apple jam
Want to make your own toffee apples? Check out our easy toffee apple recipes