Caramelized Apple Marmalade With Thyme

Ingredients

4 pounds Granny Smith apples

5 tablespoons fresh lemon juice

2 cups sugar

2 cups apple juice (bottled or fresh)

1 vanilla bean, split, scraped, and cut into thirds

1 teaspoon ground cinnamon

2 teaspoons teaspoons fresh thyme, finely chopped (or 1 dried)

Preparation

Peel, core, and cut apples into 1" pieces. Toss immediately with lemon juice. Set aside.

Stir together sugar, 1/2 cup of apple juice, and vanilla bean in large nonreactive shallow preserving pan. Place over high heat and bring to a boil. Cool, without stirring, until mixture caramelizes to a medium amber color. Add apple slices and accumulated juices, remaining apple juice, cinnamon, and thyme. (Caramel will clump together but will eventually remelt.) Continue cooking on moderately high heat, watching carefully so juices do not boil over. Turn apples over in the syrup until slices are completely glazed and translucent and there is little liquid left

Spoon into hot sterilized jars, wipe rims clean with damp towel, and seal with new lids and metal rings. Process in hot-water bath for 5 minutes. Remove, cool, check seals, label, and store.