Fall Caramel Apple Jam (Printable)
A silky caramel apple spread scented with cinnamon and nutmeg, ideal for toast, oats, or homemade gifts.
# What You Need:
→ Fruit
01 - 6 cups peeled, cored, and finely chopped apples (about 6 medium, 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. Cook for 10 minutes, stirring occasionally, until apples are tender.
02 - Gently mash apples using a potato masher or immersion blender, leaving some small pieces for texture.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir thoroughly to dissolve sugars.
04 - Stir in cubed butter. Continue cooking over medium heat, stirring frequently, until mixture thickens and develops a caramel color, about 20 to 25 minutes. Stir consistently and scrape bottom to prevent scorching.
05 - Bring mixture to a full boil. Add liquid pectin, stir well, and boil rapidly for 1 to 2 minutes. Remove from heat.
06 - If needed, skim foam from surface. Spoon hot mixture into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes, adjusting for altitude if required.
07 - Allow jars to cool undisturbed. Store in a cool, dark area. Keep refrigerated after opening.
# Expert Tips:
01 -
- Your whole house will smell like autumn as it cooks—think cozy sweaters and golden leaves even if it's just Tuesday.
- The spread is just as much at home on pancakes or swirled into yogurt as stacked on toast or bundled up with a bow for a friend.
02 -
- If the jam scorches even slightly, the burnt flavor will overpower everything—keep stirring and watch the heat.
- Swapping in some pears works wonders but they soften faster, so watch that pot closely.
03 -
- Warm jars before filling to avoid cracking from the hot jam.
- Add the pectin only after a full boil—any sooner and your jam may be too loose.