Fall Caramel Apple Jam (Printable Version)
Autumnal caramel-apple spread with warm spices—perfect for toast, oatmeal, or jars to gift.
# 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 salt
10 - 1 pouch (3 ounces) liquid pectin
→ Liquids
11 - 1/2 cup apple cider or apple juice
12 - 1/4 cup water
# Method:
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, stirring occasionally, for approximately 10 minutes until the apples become tender.
02 - Slightly mash the cooked apples using a potato masher or immersion blender, leaving a few small chunks for texture.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt to the apple mixture. Stir well until the sugars are fully dissolved.
04 - Add butter cubes and continue cooking over medium heat, stirring frequently, until the mixture thickens and exhibits a golden caramel color, about 20 to 25 minutes. Stir gently and scrape the bottom regularly to prevent scorching.
05 - Bring the mixture to a rolling boil. Add liquid pectin, stir thoroughly, and boil hard for 1 to 2 minutes. Remove immediately from heat.
06 - Skim any foam from the surface. Ladle hot jam into sterilized jars, maintaining 1/4-inch headspace. Wipe rims, affix lids, and process jars in a boiling water bath for 10 minutes (increase time for higher altitudes if necessary).
07 - Allow jars to cool completely at room temperature. Store in a cool, dark location and refrigerate after opening.
# Chef's Tips:
01 -
- This jam truly tastes like a caramel apple orchard in a spoonful—your secret weapon when you want to impress at brunch or in a lunchbox note.
- It makes enough for gifting and keeping, which is how I earned a few extra hugs from friends who, like me, can't resist anything spiced and spreadable.
02 -
- I once learned the hard way that cranking the heat makes caramel stickier but risks burning—steady, patient stirring is your best friend here.
- If you taste toward the end and it seems a little too sweet, a squeeze more lemon will sharpen it right up.
03 -
- Let your filled jars cool away from drafts or curious hands for the best seal.
- Simmer a little longer if you want a deeper caramel profile, but don’t walk away from the stove.