Fall Caramel Apple Jam (Printable)
Caramelized apple spread with warm spices—perfect on toast, stirred into oats, or gifted in jars.
# What You 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 oz) 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 chopped apples, lemon juice, apple cider, and water. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until apples are tender.
02 - Using a potato masher or immersion blender, mash the apples lightly, leaving some small chunks for texture.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir until sugars are fully dissolved.
04 - Stir in butter. Continue to cook over medium heat, stirring often and scraping the bottom, until the mixture thickens and develops a golden caramel hue, about 20 to 25 minutes.
05 - Raise the heat to bring the mixture to a boil. Add liquid pectin, stir thoroughly, and boil hard for 1 to 2 minutes. Remove the pot from heat.
06 - Skim off any foam if present. Ladle the hot jam into sterilized jars, allowing a 1/4-inch headspace. Wipe the rims, apply lids, and process jars in a boiling water bath for 10 minutes. Adjust time as needed for elevation.
07 - Allow jars to cool undisturbed at room temperature. Store in a cool, dark area and refrigerate after opening.
# Expert Advice:
01 -
- It captures all the cozy flavors of fall in a single jar—an open secret I reserve for chilly mornings.
- This jam has rescued many a plain piece of toast and made last-minute gift giving deliciously easy.
02 -
- If you don’t stir constantly as the jam thickens, the caramel can scorch in seconds and lend bitterness you just can’t fix.
- I once swapped powdered pectin and ended up with runny sauce; liquid pectin is the answer if you want a proper set.
03 -
- Caramel turns quickly—hover at the stove when thickening and don’t wander off.
- A quick ice water test with a spoon will show you if the jam’s set: it should wrinkle slightly when pushed.