Fall Caramel Apple Jam (Print Version)
Autumnal caramelized apples with cinnamon and nutmeg for a rich, spreadable treat—ideal on toast or in yogurt.
# What You Need:
→ Fruit
01 - 6 cups peeled, cored, and finely chopped apples (about 6 medium apples, 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
# Preparation Steps:
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 - Gently mash the apples using a potato masher or immersion blender, leaving some texture with small chunks.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir until sugars dissolve completely.
04 - Stir in cubes of unsalted butter. Continue cooking over medium heat, stirring frequently and scraping the bottom, until the mixture thickens and turns a golden caramel color, about 20–25 minutes.
05 - Bring the mixture to a boil. Add liquid pectin, stir well, and boil hard for 1–2 minutes. Remove from heat.
06 - Skim off any foam as needed. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, apply lids, and process jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary.
07 - Allow jars to cool completely. Store sealed jars in a cool, dark place. Refrigerate after opening.
# Expert Advice:
01 -
- Your whole house fills with the kind of caramel-apple aroma that makes neighbors 'just happen' to drop by.
- It spreads like velvet, making anything from a simple scone to a fancy tart feel like a special autumn treat.
02 -
- If you walk away during caramelizing, even once, you risk a burned bottom and sad, smoky flavor.
- Adding the pectin only at a hard, rolling boil locks in a perfect jammy consistency every time.
03 -
- Chilling a spoon lets you quickly test whether the jam is set—if it wrinkles, you’re good to go.
- Add a pinch of flaky salt just before jarring to balance all the sweetness and deepen the flavor.