Fall Caramel Apple Jam (Printer-friendly)
A cozy fall spread of crisp apples, caramel depth, and warm spices—perfect on toast, in oatmeal, or for gifting.
# What You'll Need:
→ Fruit
01 - 6 cups peeled, cored, and finely chopped apples (about 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
# How To Make It:
01 - Combine chopped apples, lemon juice, apple cider, and water in a large heavy-bottomed pot. Set over medium heat and bring to a simmer. Cook, stirring occasionally, until apples are tender, about 10 minutes.
02 - Using a potato masher or immersion blender, mash apples lightly, keeping some small chunks for texture.
03 - Stir in granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Mix well until sugars are fully dissolved.
04 - Add cubed unsalted butter. Continue cooking over medium heat, stirring frequently and scraping bottom, until mixture thickens and begins to caramelize with a golden hue, about 20 to 25 minutes.
05 - Increase heat and bring mixture to a boil. Stir in liquid pectin, boiling vigorously for 1 to 2 minutes while stirring constantly. Remove from heat.
06 - Skim off any surface foam. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, affix lids, and process jars in a boiling water bath for 10 minutes, adjusting time if necessary for altitude.
07 - Let processed jars cool fully. Store in a cool, dark place. Refrigerate after opening.
# Expert Hints:
01 -
- This jam will fill your home with the sweet, buttery aroma of caramel apples—without a sticky mess.
- Its irresistible spoon-straight-from-the-jar quality made it an instant autumn favorite among my friends.
02 -
- If you rush the caramel step, the flavor will taste flat, so take your time here—burnt sugar is not your friend.
- Adding the pectin at a full, fearless boil makes the difference between perfect jam and syrupy spread.
03 -
- If the jam seems too thick when ladling, quickly stir in a splash of hot water to loosen it.
- Processing time starts only after the water in your canner returns to a full, rolling boil.