Fall Caramel Apple Jam (Printable version)
Autumnal apple and caramel spread with warm spices—thick, spoonable, and ideal on toast, yogurt, or in gift jars.
# What you 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, 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:
01 - In a large heavy-bottomed pot, combine the chopped apples with lemon juice, apple cider, and water. Bring to a gentle simmer over medium heat. Cook for 10 minutes, stirring occasionally, until apples are softened.
02 - Lightly mash the softened apples with a potato masher or immersion blender, maintaining some small chunks for added texture.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir until the sugars are completely dissolved.
04 - Stir in the unsalted butter. Continue cooking over medium heat, stirring frequently, for 20 to 25 minutes. Mixture should thicken and take on a golden caramel color. Scrape the bottom of the pot regularly to prevent scorching.
05 - Increase the heat to bring the mixture to a rolling boil. Add the liquid pectin, stir thoroughly, and boil hard for 1 to 2 minutes. Remove the pot from heat.
06 - Remove and discard any foam. Carefully ladle the hot jam into sterilized canning jars, leaving a 1/4-inch headspace. Wipe the rims clean, apply lids, and process jars in a boiling water bath for 10 minutes, adjusting time for altitude as necessary.
07 - Allow jars to cool completely on a towel. Once cooled, store in a cool, dark environment. Refrigerate after opening.
# Expert Advice:
01 -
- The gooey caramel swirl sends ordinary apple jam completely over the top—seriously, spread it on hot toast and you’ll understand.
- It’s become my favorite edible gift—everyone lights up when getting a jar, and you’d never guess it’s gluten free and not too tricky to make.
02 -
- Skimping on the stirring during caramelization can burn the sugar on the pot bottom—it happened once, and it took hours to soak off.
- Letting the jam completely cool before storing lets the set finish so you don’t get a runny surprise later.
03 -
- If you want the deepest caramel flavor, take the time to cook your sugars to amber before combining—just watch them closely.
- For gift giving, tie a cinnamon stick to each jar and attach a card with fun serving ideas.