Fall Caramel Apple Jam (Printable version)
Autumnal apple and caramel spread with cinnamon and nutmeg, ideal for toast, yogurt, or gifts.
# List of ingredients:
→ 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
# Directions:
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 10 minutes, stirring occasionally, until apples are tender.
02 - Using a potato masher or immersion blender, gently mash the apples, ensuring some small chunks remain for texture.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir thoroughly until sugars are fully dissolved.
04 - Stir in the butter. Continue cooking on medium, stirring frequently, for 20–25 minutes until the mixture thickens and reaches a golden caramel color. Scrape the bottom regularly to prevent scorching.
05 - Increase the heat and bring mixture to a boil. Add liquid pectin, stirring well. Boil hard for 1–2 minutes, then remove from heat.
06 - If needed, skim off any foam. Using a ladle, transfer hot jam to sterilized jars, leaving 1/4-inch headspace. Wipe jar rims, apply lids, and process in a boiling water bath for 10 minutes or as necessary for your elevation.
07 - Allow jars to cool completely. Store in a cool, dark location. Refrigerate after opening.
# Expert Advice:
01 -
- Every spoonful tastes like a cozy fall afternoon and feels almost like a bakery secret for your breakfast spread.
- It's one of those preserves that's just as delightful gifted to a neighbor as it is swirled into yogurt for yourself.
02 -
- If you stop stirring for even a minute, that caramel will stick and scorch at the bottom—I learned this after an hour of scrubbing a pot.
- Swapping half the apples for pears made for the best accidental twist; the jam ended up with a luscious, almost floral sweetness.
03 -
- A heavy-bottomed pot is your best friend here to avoid burnt sugar at all costs.
- Throwing in a pinch more salt right at the end can tip the balance into true caramel magic.