Fall Caramel Apple Jam (Printable)
Autumn-ready caramel apple spread for toast, oatmeal, pastries, or gifting.
# What You Need:
→ Fruit
01 - 6 cups peeled, cored, and finely chopped apples (about 6 medium, 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
# How to Make It:
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, lightly mash the apples to achieve a slightly chunky consistency.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir thoroughly until sugars are dissolved.
04 - Stir in unsalted butter. Cook over medium heat, stirring frequently and scraping the bottom, until the mixture thickens and develops a golden caramel color, approximately 20 to 25 minutes.
05 - Increase heat and bring mixture to a rolling boil. Add liquid pectin and stir well. Continue to boil vigorously for 1 to 2 minutes, then remove from heat.
06 - Skim off any surface foam if necessary. Ladle hot mixture into sterilized jars, leaving a 1/4-inch headspace. Wipe jar rims, secure lids, and process jars in a boiling water bath for 10 minutes, adjusting for altitude if needed.
07 - Allow jars to cool completely before storing in a cool, dark place. Refrigerate after opening.
# Expert Tips:
01 -
- This jam is like putting a caramel apple on your toast, a treat I didn’t know was possible until I tried it.
- It’s become my favorite fall gift, since people always ask me for more after the first jar.
02 -
- Once, I let the caramel go just a touch too long and it tasted burnt—keep the heat gentle and stir from the bottom to avoid this mishap.
- Adding the pectin at a full rolling boil makes all the difference for a jam that truly sets up, rather than one that slouches on the spoon.
03 -
- If you’re making a double batch, use an extra-wide canning pot to avoid boiling over and losing precious caramel jam.
- For richer caramel, brown the sugars gently before adding the apples—a tiny bit of patience here means bold flavor in every spoonful.