Caramel Apple Jam is a delicious, sweet spread that combines the flavors of caramel and apples. Here’s a recipe to make your own at home:
Ingredients
- 4 cups peeled, cored, and finely chopped apples (about 4 large apples)
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 package (1.75 oz) powdered fruit pectin
- 4 cups granulated sugar
- 1 cup packed brown sugar
Instructions
- Prepare the Apples:
- In a large, heavy-bottomed pot, combine the apples, water, lemon juice, cinnamon, nutmeg, allspice, and cloves.
- Cook over medium heat, stirring occasionally, until the apples are soft (about 10 minutes).
- Add Pectin:
- Stir in the powdered fruit pectin until it is fully dissolved.
- Bring the mixture to a rolling boil, stirring frequently.
- Add Sugars:
- Add the granulated sugar and brown sugar to the pot.
- Return the mixture to a rolling boil, and boil for 1-2 minutes, stirring constantly to prevent sticking.
- Check the Consistency:
- To test if the jam is set, place a small amount on a chilled plate and run your finger through it. If it wrinkles and doesn’t run back together, it’s ready. If not, continue boiling for another minute and test again.
- Jar the Jam:
- Remove the pot from heat and skim off any foam that may have formed on the surface.
- Ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace.
- Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip-tight.
- Process the Jars:
- Process the jars in a boiling water bath for 10 minutes.
- Remove the jars from the water and let them cool completely.
- Check the seals to ensure the jars are properly sealed. Any jars that haven’t sealed should be refrigerated and used within a few weeks.
Enjoy your homemade caramel apple jam on toast, biscuits, or even as a topping for ice cream!
Would you like any more details or tips on making or storing the jam?
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