Fall Caramel Apple Jam (Printable)
Autumnal spread of tender apples, brown sugar caramel, and warm spices—ideal on toast or tucked into gifts.
# 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, 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
# Directions:
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 - Using a potato masher or immersion blender, gently mash the softened apples, leaving small chunks for texture.
03 - Add granulated sugar, brown sugar, ground cinnamon, nutmeg, allspice, and salt. Stir thoroughly to dissolve sugars.
04 - Add cubed butter. Continue cooking on medium, stirring frequently, until the mixture thickens and turns a golden caramel color, approximately 20 to 25 minutes. Stir and scrape the bottom to avoid scorching.
05 - Increase the heat to bring the mixture to a boil. Introduce liquid pectin, stir well, and maintain a rolling boil for 1 to 2 minutes. Remove from heat.
06 - If needed, skim off any foam from the surface. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes. Adjust processing time for altitude as required.
07 - Allow jars to cool undisturbed. Store in a cool, dark place. Refrigerate after opening.
# Helpful Tips:
01 -
- This jam has just the right hint of caramel to make your toast taste like dessert for breakfast.
- It became my go-to edible gift because people ask me for the recipe every single fall.
02 -
- If you walk away while the caramel is thickening, it can scorch—stirring really is your friend here.
- Using freshly squeezed lemon juice instead of bottled brightens the whole batch and keeps the apples vivid, not dull.
03 -
- Keep a cup of hot water and a clean cloth nearby to wipe sticky rims before sealing.
- Once, I cooked the sugar to a light amber before mixing in the apples—this made the caramel flavor even deeper and richer.