Fall Caramel Apple Jam (Printable Version)
Autumnal caramel-apple spread: tender apples, brown sugar caramel and warm spices, cooked to a glossy, spoonable finish.
# What You’ll Need:
→ Fruit
01 - 6 cups peeled, cored, and finely chopped apples (approximately 6 medium Honeycrisp or Granny Smith apples)
02 - 1/4 cup freshly squeezed lemon juice
→ Caramel Base
03 - 2 cups granulated sugar
04 - 1 cup packed light brown sugar
05 - 1/2 cup unsalted butter, cut into cubes
→ Spices & Thickener
06 - 2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground allspice
09 - 1/2 teaspoon salt
10 - 1 pouch (3 ounces) liquid pectin
→ Liquids
11 - 1/2 cup apple cider or apple juice
12 - 1/4 cup water
# Directions:
01 - Combine chopped apples, lemon juice, apple cider, and water in a large heavy-bottomed pot. Bring to a simmer over medium heat, stirring occasionally. Cook for 10 minutes, or until apples are tender.
02 - Lightly mash apples using a potato masher or immersion blender, leaving some small chunks for texture.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir until sugars are fully dissolved.
04 - Stir in butter. Continue to cook on medium heat, stirring frequently, until mixture thickens and develops a golden caramel hue, about 20 to 25 minutes. Scrape the bottom regularly to prevent burning.
05 - Bring mixture to a boil. Add liquid pectin, stir thoroughly, and boil hard for 1 to 2 minutes. Remove pot from heat.
06 - Skim off any foam if present. Ladle hot mixture into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims, apply lids, and process jars in a boiling water bath for 10 minutes, adjusting time for altitude as necessary.
07 - Allow jars to cool completely. Store sealed jars in a cool, dark location. After opening, refrigerate and consume promptly.
# Quick Tips:
01 -
- This jam tastes just like fall in a jar, but with a touch of buttery caramel that elevates every bite.
- It turns a simple morning of toast or oatmeal into the highlight of the day—plus, it makes a showstopping homemade gift.
02 -
- If you rush the caramelization and don’t stir constantly, you might find a scorched layer on the bottom—trust me, it’s hard to fix.
- Learning to test the jam’s set with a chilled spoon changed everything; don’t skip this step for perfect consistency every time.
03 -
- Use a heavy-bottomed pot to avoid scorched sugar—thin pans almost guarantee burnt bits.
- Always sterilize jars just before filling to keep the jam shelf-stable and fresh tasting.