Fall Caramel Apple Jam (Print)
Autumn jam of apples, caramel, and warm spices—ideal on toast, stirred into oatmeal, or jarred for gifts.
# What You Need:
→ 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 It:
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 approximately 10 minutes, stirring occasionally, until apples are tender.
02 - Using a potato masher or immersion blender, gently mash the cooked apples, retaining some small chunks for a pleasant texture.
03 - Add granulated sugar, brown sugar, ground cinnamon, nutmeg, allspice, and salt. Stir to fully dissolve sugars and distribute spices evenly.
04 - Stir in unsalted butter cubes. Continue cooking over medium heat, stirring frequently and scraping the bottom to prevent scorching, until the mixture thickens and achieves a golden caramel color, 20 to 25 minutes.
05 - Bring the mixture to a full rolling boil. Stir in the liquid pectin and boil hard for 1 to 2 minutes, then remove from heat.
06 - Skim foam as needed. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims, secure lids, and process jars in a boiling water bath for 10 minutes, adjusting time for altitude if needed.
07 - Let jars cool completely at room temperature. Store in a cool, dark place, and refrigerate after opening.
# Expert Tips:
01 -
- Your house will smell like a candy apple festival, and that's not an exaggeration.
- This jam manages to capture both the cozy warmth of fall and the delight of homemade caramel—it's practically destined for toast or gift jars.
02 -
- Rushing the caramel stage leads to a burned bottom (I’ve learned the hard, scorched way—don’t walk away!).
- Adding the pectin while the mixture is boiling fiercely makes all the difference for a good set—timing here is everything.
03 -
- Sterilize jars in the dishwasher just before using—less fuss and perfectly hot jars for filling.
- Cook the sugars a touch longer before adding butter for an even deeper caramel note—it makes the whole batch sing.