Fall Caramel Apple Jam (Printable)
Autumn spread of tender apples simmered with caramel and warm spices—ready for toast, oatmeal, or gifting.
# What You'll Need:
→ Fruit
01 - 6 cups peeled, cored, and finely chopped apples (approximately 6 medium apples, 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 gentle simmer over medium heat. Cook, stirring occasionally, for about 10 minutes until apples soften.
02 - Using a potato masher or immersion blender, partially mash cooked apples, retaining some small chunks for texture.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir well to completely dissolve sugars.
04 - Stir in unsalted butter. Continue cooking over medium heat, stirring frequently, until the mixture thickens and develops a golden caramel color, about 20 to 25 minutes. Stir gently and scrape the pot bottom to prevent scorching.
05 - Increase to a full boil. Add the liquid pectin, stirring well. Boil hard for 1 to 2 minutes, then remove from heat.
06 - Skim any foam if present. Ladle hot mixture into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary.
07 - Allow jars to cool completely. Store in a cool, dark place. Refrigerate after opening.
# Expert Suggestions:
01 -
- This jam tastes like a slice of autumn, but keeps perfectly in your pantry for months.
- A spoonful instantly upgrades breakfast, gifts, or sneaky midnight snacks.
02 -
- If you stop stirring while the sugars caramelize, you’ll end up with a dark, burned patch stuck to your pan—trust me, it is not fun to scrub.
- I found that using fresh lemon juice, not bottled, made the flavor remarkably brighter—and the set was better too.
03 -
- Warm jars in the oven before filling to prevent cracks from the hot jam.
- A dollop of this jam on top of baked brie is absolutely irresistible.