Fall Caramel Apple Jam (Print Version)
Autumn-spiced caramel apple jam: chunky apples simmered with brown sugar and cinnamon for a cozy, spreadable preserve.
# What You'll Need:
→ Fruit
01 - 6 cups peeled, cored, and finely chopped apples (approximately 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, cubed
→ 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 It:
01 - In a large, heavy-bottomed pot, combine chopped apples, lemon juice, apple cider, and water. Heat over medium and simmer for 10 minutes, stirring occasionally, until apples are tender.
02 - Using a potato masher or immersion blender, gently mash the apples to your preferred texture, leaving some small pieces.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir until all sugars are fully dissolved.
04 - Stir in butter. Continue cooking over medium, stirring frequently. Allow mixture to thicken and develop a golden caramel color, about 20 to 25 minutes, scraping the bottom regularly to prevent scorching.
05 - Bring mixture to a rolling boil. Add the liquid pectin, mix thoroughly, and boil hard for 1 to 2 minutes. Remove from heat.
06 - If foam develops, skim it from the surface. Ladle the hot jam into sterilized jars, allowing 1/4-inch headspace. Wipe rims, secure lids, and process jars in a boiling water bath for 10 minutes, adjusting for altitude as needed.
07 - Allow jars to cool undisturbed. Store finished product in a cool, dark location. Refrigerate after opening.
# Expert Advice:
01 -
- This jam tastes like a slice of autumn tucked inside a jar—it feels a bit magical when you spread it on hot toast.
- It’s surprisingly easy to make in big batches, so you’ll have something special to share or gift all season.
02 -
- Rushing the caramelization leads to grainy jam, so patience is key while stirring and simmering.
- The first time I tried dry pectin, I learned the jam didn’t set—stick with liquid here for best results.
03 -
- Always sterilize your jars thoroughly—nothing ruins a good jam like a bad seal.
- Don’t skip skimming the foam; it keeps your preserves looking gem-clear and appetizing.