Fall Caramel Apple Jam (Print)
Caramel-kissed apples simmered with cinnamon and nutmeg to a golden, spreadable preserve, ideal for toast and gifting.
# What You Need:
→ Fruit
01 - 6 cups peeled, cored, 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, cubed
→ 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 - In a large heavy-bottomed pot, combine chopped apples, lemon juice, apple cider, and water. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until apples are tender.
02 - Slightly mash apples with a potato masher or immersion blender, keeping some small chunks for texture.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir gently until sugars dissolve completely.
04 - Add cubed butter and continue cooking, stirring frequently, over medium heat for 20–25 minutes until mixture thickens to a golden caramel hue. Stir gently and scrape the bottom regularly to prevent scorching.
05 - Bring mixture to a boil. Stir in liquid pectin and boil vigorously for 1–2 minutes. Remove from heat immediately.
06 - Skim off any surface foam if needed. Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and process jars in a boiling water bath for 10 minutes. Adjust time for altitude if required.
07 - Allow jars to cool undisturbed. Store cooled jars in a cool, dark location. Refrigerate after opening.
# Expert Advice:
01 -
- It tastes just like autumn, all spiced caramel and sweet fruit, in a single spoonful—your secret weapon for elevating basic toast.
- Friends won&apost stop asking for a jar every fall, and it&aposs become my go-to edible gift when chilly days arrive.
02 -
- If you let the caramel sit too long or the heat gets high, you&aposll burn the bottom—keep stirring and stay close.
- Testing set on a cold saucer is worth the fuss, or you risk runny jam that slides right off your toast.
03 -
- Let your jam cool for five minutes after cooking before jarring to reduce floating fruit.
- For extra-rich caramel, you can caramelize the sugar alone first, but watch it closely—it changes in seconds.