Fall Caramel Apple Jam (Printable Version)
Autumnal apple and caramel spread with cinnamon and nutmeg, ideal for toast, yogurt, or gifts.
# 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, 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 It:
01 - In a large, heavy-bottomed pot, combine chopped apples, lemon juice, apple cider, and water. Heat over medium and simmer for 10 minutes, stirring occasionally, until apples are tender.
02 - Using a potato masher or immersion blender, gently mash the apples to your preferred texture, leaving some small pieces.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir until all sugars are fully dissolved.
04 - Stir in butter. Continue cooking over medium, stirring frequently. Allow mixture to thicken and develop a golden caramel color, about 20 to 25 minutes, scraping the bottom regularly to prevent scorching.
05 - Bring mixture to a rolling boil. Add the liquid pectin, mix thoroughly, and boil hard for 1 to 2 minutes. Remove from heat.
06 - If foam develops, skim it from the surface. Ladle the hot jam into sterilized jars, allowing 1/4-inch headspace. Wipe rims, secure lids, and process jars in a boiling water bath for 10 minutes, adjusting for altitude as needed.
07 - Allow jars to cool undisturbed. Store finished product in a cool, dark location. Refrigerate after opening.
# Expert Advice:
01 -
- Every spoonful tastes like a cozy fall afternoon and feels almost like a bakery secret for your breakfast spread.
- It's one of those preserves that's just as delightful gifted to a neighbor as it is swirled into yogurt for yourself.
02 -
- If you stop stirring for even a minute, that caramel will stick and scorch at the bottom—I learned this after an hour of scrubbing a pot.
- Swapping half the apples for pears made for the best accidental twist; the jam ended up with a luscious, almost floral sweetness.
03 -
- A heavy-bottomed pot is your best friend here to avoid burnt sugar at all costs.
- Throwing in a pinch more salt right at the end can tip the balance into true caramel magic.