Fall Caramel Apple Jam (Printable Version)
Autumnal spread of caramelized apples and warm spices, great for toast, porridge, 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, 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 about 10 minutes, stirring occasionally, until apples are tender.
02 - Using a potato masher or immersion blender, lightly mash the softened apples, ensuring some small chunks remain for texture.
03 - Add granulated sugar, brown sugar, ground cinnamon, nutmeg, allspice, and salt to the pot. Stir until sugars are fully dissolved.
04 - Stir in the unsalted butter. Continue cooking over medium heat, stirring frequently, for 20 to 25 minutes until the mixture thickens and develops a golden caramel color. Stir gently and scrape the bottom to prevent scorching.
05 - Increase heat and bring mixture to a boil. Add liquid pectin and boil vigorously for 1 to 2 minutes, stirring constantly. Remove from heat once fully incorporated.
06 - Skim off any foam if present. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims, apply lids, and process jars in a boiling water bath for 10 minutes, adjusting time for altitude if necessary.
07 - Allow the jars to cool completely. Store in a cool, dark environment. Keep refrigerated after opening.
# Expert Tips:
01 -
- This jam captures the exact coziness you crave on a crisp fall morning—try it warm over toast for instant joy.
- The combination of real caramel, juicy apples, and cinnamon has made this a staple in my holiday gift baskets.
02 -
- Don’t rush the caramelizing step or the sugars can burn—low and steady heat gives the best flavor.
- Skimming off foam right before you jar the jam helps ensure a jewel-like, glossy finish.
03 -
- Let your jars cool undisturbed in a draft-free spot so the seals set tight every time.
- If you want more caramel depth, let the sugars caramelize separately to a pale amber before adding to the apples—it makes a world of difference.