Fall Caramel Apple Jam (Printable)
Autumn spread of caramel-kissed apples and warm spices, ideal on toast, in yogurt, or as a gift.
# Ingredient List:
→ Fruit
01 - 6 cups peeled, cored, 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
# How to Make:
01 - In a large, heavy-bottomed pot, combine the chopped apples, lemon juice, apple cider, and water. Bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally, until apples are tender.
02 - Gently mash the apples using a potato masher or immersion blender, keeping some small apple pieces for texture.
03 - Add the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir well until the sugars are fully dissolved.
04 - Stir in the cubed butter. Continue cooking over medium heat, stirring frequently, until the mixture thickens and attains a golden caramel color, about 20 to 25 minutes. Stir gently to prevent scorching.
05 - Bring the mixture to a rolling boil. Add the liquid pectin, stir thoroughly, and boil vigorously for 1 to 2 minutes. Remove from heat.
06 - Skim off any foam, then ladle the hot jam into sterilized jars, allowing 1/4-inch headspace. Wipe jar rims, secure lids, and process in a boiling water bath for 10 minutes, making altitude adjustments as needed.
07 - Allow jars to cool completely at room temperature. Store in a cool, dark environment. Refrigerate after opening.
# Expert Tips:
01 -
- No store-bought jam ever tastes as outrageously rich and spiced as this homemade version—seriously, your toast won’t know what hit it.
- This jam transformed my holiday gifting game, because it turns out everyone lights up at mention of ‘caramel’ and ‘apples’ together.
02 -
- Once, I skipped constant stirring for just a minute—burnt sugar taught me that caramelizing demands patience and never turning your back.
- Trying it with apple cider (instead of juice) was a total game-changer for flavor; the jam tasted deeper and more autumnal.
03 -
- Warming the sugar before adding helps it dissolve faster and prevents grainy texture.
- If gifting, write the jam date on your label—it’s one of those little touches that gets noticed.