Fall Caramel Apple Jam (Printer-friendly)
Autumnal caramelized apples with warm spices — thick, spreadable, and ideal for toast or gifting.
# 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 fine 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 It:
01 - In a large, heavy-bottomed pot, combine the chopped apples, lemon juice, apple cider, and water. Bring to a simmer over medium heat and cook, stirring occasionally, until the apples are tender, about 10 minutes.
02 - Use a potato masher or immersion blender to gently mash the cooked apples, leaving some small chunks to retain texture.
03 - Add the granulated sugar, light brown sugar, ground cinnamon, nutmeg, allspice, and salt. Stir well to dissolve the sugars completely.
04 - Stir in the butter cubes. Continue to cook on medium, stirring frequently and scraping the bottom, until the mixture thickens to a golden caramel color, about 20 to 25 minutes. Avoid scorching by maintaining gentle stirring.
05 - Increase heat and bring the mixture to a full, rolling boil. Add liquid pectin, stirring well, and maintain a hard boil for 1 to 2 minutes. Remove from heat promptly.
06 - Skim off foam if present. Ladle the hot jam into sterilized canning jars, ensuring 1/4-inch headspace. Wipe jar rims, fit lids, and process in a boiling water bath for 10 minutes, adjusting time for altitude if necessary.
07 - Allow jars to cool undisturbed. Store in a cool, dark environment. Refrigerate after opening.
# Expert Tips:
01 -
- The blend of buttery caramel and crisp apples tastes like a hug in a jar, and it's perfect for surprise toast cravings or gift baskets.
- After the first spoonful, it became a go-to for chilly breakfasts and last-minute hostess gifts.
02 -
- If you don’t stir constantly once the sugars go in, you risk scorching the bottom—a lesson I learned while chatting on the phone and forgetting my jam.
- Testing for the right set (using a chilled spoon) made all the difference between runny sauce and luscious spread.
03 -
- Warm up cold jars before filling to avoid thermal shock and breakage, especially on chilly days.
- Always skim the foam: it keeps the jam sparkling clear (and makes a cook’s treat right from the pot).