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1
Peel, core and cut the apples into 1 chunks.
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2
Toss immediately with the lemon juice and Fruit Fresh.
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3
In a large, heavy preserving pan combine 2 1/2 cups of the sugar with 1/2 cup of apple juice.
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4
Cook over medium high heat until the sugar dissolves, boils and turns light brown, a very early stage caramel.
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5
This can take 10-15 minutes or longer, depending on how high the heat is.
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6
Heat the remaining juice to a simmer and add to the pot with the apples, the vanilla bean and 2 T. of honey.
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7
When the apples and juice come to a simmer, pour in the early stage caramelized sugar.
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8
Cook over medium heat, stirring , for 20 minutes.
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9
The sweet apples will break down while the Granny Smith will show her mettle and stay pretty chunky, though the chunks will be nice and soft.
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10
Meanwhile, take the remaining 1/2 cup of sugar and a T. of water.
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11
Put in a pan and cook over high heat, stirring, constantly, until you have a nice dark brown caramel.
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12
Go as far as you dare, being careful to stop short of burning the sugar.
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13
Pour the hot dark brown caramel into the apple jam mixture careful, it will erupt though after a few quick stirs it will meld with the whole.
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14
Pour into prepared 1/2 pint jars and process in a boiling water bath for 5 minutes (If your altitude is above 1000 ft = 10 minutes, if over 6000 ft = 15 minutes).
