Fall Caramel Apple Jam (Printable)
Autumn-spiced caramel apple jam with tender fruit and warm spices—ideal for toast, pastries, or gifting.
# What You'll 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, 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 oz) liquid pectin
→ Liquids
11 - 1/2 cup apple cider or apple juice
12 - 1/4 cup water
# How-To 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 - Lightly mash the cooked apples using a potato masher or immersion blender, leaving some small chunks for a rustic texture.
03 - Add granulated sugar, brown sugar, ground cinnamon, nutmeg, allspice, and salt. Stir until sugars are dissolved completely.
04 - Stir in cubed unsalted butter. Continue cooking over medium heat, stirring frequently and scraping the bottom to prevent scorching. Maintain heat until the mixture thickens and develops a deep golden caramel color, about 20 to 25 minutes.
05 - Increase heat, bring mixture to a rolling boil. Add liquid pectin and stir well. Boil hard for 1 to 2 minutes, then immediately remove from heat.
06 - Skim off any foam as necessary. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims, apply lids, and process jars in a boiling water bath for 10 minutes, adjusting time for altitude as needed.
07 - Allow jars to cool completely on a towel-lined surface. Check seals, then store in a cool, dark place. Refrigerate after opening.
# Expert Advice:
01 -
- This jam tastes like autumn in a jar, with a caramel richness that feels decadent but familiar.
- There’s nothing better than gifting a homemade preserve that gets instant oohs and ahhs from friends.
02 -
- If you skip constant stirring during the caramel stage, you’ll get bitter spots stuck to the bottom—learn from my slightly scorched batch.
- Using fresh lemon juice, not bottled, really made the flavors sing and kept everything bright.
03 -
- If you want the richest caramel notes, cook your sugars together until pale amber before adding apples, but watch closely—it goes from perfect to burnt in a flash.
- Sterilize your jars and tools right before filling to ensure a safe, long shelf life—this tiny step saves a world of worry.