Fall Caramel Apple Jam (Print Version)
Autumn spread of apples simmered with caramel and warm spices, ideal for toast, pastries, or gift jars.
# 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
# Steps:
01 - In a large, heavy-bottomed pot, combine apples, lemon juice, apple cider, and water. Simmer over medium heat, stirring occasionally, for about 10 minutes or until apples are tender.
02 - Use a potato masher or immersion blender to slightly mash the apples, retaining some small pieces for texture.
03 - Stir granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt into the pot. Mix thoroughly to dissolve all sugars.
04 - Add butter cubes to the mixture. Cook over medium heat, stirring frequently and scraping bottom, until mixture thickens and turns golden caramel, about 20–25 minutes.
05 - Increase heat to bring the mixture to a rolling boil. Add liquid pectin and stir well. Continue boiling hard for 1–2 minutes, then remove from heat.
06 - If necessary, skim any foam from the surface. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
07 - Allow jars to cool completely. Store in a cool, dark place; refrigerate after opening.
# Expert Tips:
01 -
- Nobody expects their simple morning toast to taste like caramel apples at the fair.
- This jam is equally at home with sharp cheddar or dolloped onto warm scones, and it always earns a second spoonful.
02 -
- If you rush the simmer, you’ll end up with chunky apples instead of a luscious spread—patience really does pay off.
- Stir often and scrape the bottom, because caramel can turn from golden to burnt in seconds if you look away.
03 -
- Keep a bowl of ice water nearby when working with hot caramel; it’s an old trick I use for quick burns.
- Adding pectin at a rolling boil makes the difference for that perfect set—don’t skip this step!