Fall Caramel Apple Jam (Print version)
Autumnal apple jam with caramel and warming spices, ideal for toast, oatmeal, or homemade gifts.
# What you'll need:
→ Fruit
01 - 6 cups peeled, cored, and finely chopped apples (about 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 - Combine chopped apples, lemon juice, apple cider, and water in a large heavy-bottomed pot. Bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until apples become tender.
02 - Using a potato masher or immersion blender, mash the apples lightly, ensuring some small chunks remain for texture.
03 - Add granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground 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, until the mixture thickens and develops a golden caramel hue, approximately 20 to 25 minutes. Scrape the bottom regularly to avoid scorching.
05 - Increase heat to bring the mixture to a boil. Add the liquid pectin and stir thoroughly. Maintain a hard boil for 1 to 2 minutes. Remove the pot from heat.
06 - If necessary, skim off foam from the surface. Ladle the hot mixture into sterilized jars, leaving a 1/4-inch headspace. Wipe jar rims, apply lids, and seal. Process jars in a boiling water bath for 10 minutes, adjusting for altitude as needed.
07 - Allow jars to cool undisturbed. Store in a cool, dark location. After opening, refrigerate and use within a month.
# Expert advice:
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.