Fall Caramel Apple Jam (Print View)
Caramel-kissed apples with warming spices, cooked to a thick, spreadable preserve and canned into half-pint jars.
# Ingredient List:
→ Fruit
01 - 6 cups peeled, cored, and finely chopped apples (about 6 medium apples, such as Honeycrisp or Granny Smith)
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
# How to Make:
01 - Combine chopped apples, lemon juice, apple cider, and water in a large heavy-bottomed pot. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until apples are tender.
02 - Slightly mash the apples using a potato masher or immersion blender, leaving some small chunks for texture.
03 - Add granulated sugar, brown sugar, ground cinnamon, ground nutmeg, allspice, and salt. Stir thoroughly until sugars dissolve.
04 - Stir in the butter. Cook on medium, stirring frequently and scraping the bottom, until the mixture thickens and develops a golden caramel hue, about 20 to 25 minutes.
05 - Increase heat and bring the mixture to a vigorous boil. Add liquid pectin and stir continuously. Boil hard for 1 to 2 minutes, then remove from heat.
06 - Skim off any foam if present. Carefully ladle hot jam into sterilized jars, maintaining 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes, adjusting for altitude if required.
07 - Allow jars to cool fully undisturbed. Store in a cool, dark location. Refrigerate after opening.
# Expert Advice:
01 -
- That dreamy caramel note is the secret that makes this jam taste better than anything from the store.
- Your kitchen will smell like the best parts of fall, and those jars make heartfelt gifts with almost no extra effort.
02 -
- If you rush the caramelizing step or crank the heat, you&aposll risk a scorched pot and heartache—slow and steady wins the flavor race.
- Adding the pectin while the jam is at a rolling boil is non-negotiable unless you like runny jam (learned that one the sticky way).
03 -
- A sturdy, heavy-bottomed pot is your insurance against burnt sugar and uneven cooking—skip the lightweight pans.
- If you want a deeper caramel flavor, cook part of the sugar to amber before adding the apples, but watch it closely to avoid bitterness.