Fall Caramel Apple Jam (Printable)
Autumnal apple and caramel spread with cinnamon, nutmeg and pectin for silky, jar-ready preserves.
# What You 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
# How To Make It:
01 - Combine chopped apples, lemon juice, apple cider, and water in a large heavy-bottomed pot. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until apples are tender.
02 - Use a potato masher or immersion blender to gently mash the softened apples, keeping some small chunks for added texture.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir until sugars dissolve completely.
04 - Stir in the cubed butter. Continue to cook on medium heat, stirring frequently, until the mixture thickens and develops a golden caramel color, around 20 to 25 minutes. Scrape the bottom regularly to avoid scorching.
05 - Bring the mixture to a rolling boil. Stir in the liquid pectin and boil vigorously for 1 to 2 minutes. Remove pot from heat.
06 - Skim off any foam if present. Carefully ladle hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe jar 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 on a towel-lined counter. Once cooled, store sealed jars in a cool, dark area. Refrigerate after opening.
# Expert Suggestions:
01 -
- Your kitchen will smell like a caramel apple orchard in the fall—a secret that makes any ordinary day special.
- This jam is endlessly giftable, shelves like a dream, and adds magic to breakfast, baking, or big family weekends.
02 -
- Once, I walked away for just a minute and scorched the bottom—always stir and never leave the pot unattended during caramelizing.
- Letting the jam rest overnight in jars actually deepens the caramel flavor and thickens it to perfection.
03 -
- Resist the urge to rush—slow cooking makes all the difference in caramel flavor.
- Test for set by placing a bit of jam on a cold spoon; if it wrinkles, it’s ready to jar up.