Caramel Apple Jam

Making caramel apple jam is a delightful way to enjoy the flavors of fall year-round. Here’s a recipe to guide you through the process:

Ingredients:

• 6 cups finely chopped apples (peeled and cored)
• 2 tablespoons lemon juice
• 1 cup water
• 2 cups granulated sugar
• 1 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 package (1.75 oz) powdered fruit pectin

Equipment:

• Large pot
• Canning jars with lids and bands
• Canning funnel
• Jar lifter
• Large spoon or ladle
• Water bath canner or large stockpot with a rack

Instructions:

1. Prepare the Apples:
   • Peel, core, and finely chop the apples. You can use a food processor to speed up this process.
2. Cook the Apples:
   • In a large pot, combine the chopped apples, lemon juice, and water. Cook over medium heat until the apples are soft, about 10-15 minutes.
3. Blend the Apples:
   • Use an immersion blender to blend the cooked apples until smooth. Alternatively, you can transfer the mixture to a blender and then return it to the pot.
4. Add Sugars and Spices:
   • Add granulated sugar, brown sugar, cinnamon, nutmeg, and cloves to the pot. Stir to combine and bring the mixture to a boil over medium-high heat.
5. Add Pectin:
   • Gradually stir in the powdered pectin. Continue to cook, stirring constantly, until the mixture reaches a full rolling boil that cannot be stirred down.
6. Boil:
   • Boil for 1 minute, continuing to stir constantly. Remove from heat.
7. Prepare Jars:
   • While the jam is cooking, sterilize your canning jars and lids by boiling them in water for at least 10 minutes. Keep them hot until ready to use.
8. Fill Jars:
   • Using a canning funnel, ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until fingertip tight.
9. Process Jars:
   • Process the jars in a boiling water bath for 10 minutes. Make sure the water covers the jars by at least 1 inch. Start timing once the water reaches a full boil.
10. Cool and Store:
    • Carefully remove the jars from the water bath and let them cool on a towel or cooling rack. Do not disturb the jars while they are cooling. You should hear the lids popping as they seal. Once cool, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. Store in a cool, dark place.

Tips:

• Use a mix of apple varieties for a more complex flavor.
• Make sure to measure the ingredients accurately, especially the pectin, for proper setting.
• You can adjust the spices to your taste.

Enjoy your homemade caramel apple jam on toast, scones, or even as a topping for desserts!