The magic of this caramel apple jam lies in the perfect blend of tart apples, buttery caramel notes, and warm spices like cinnamon and nutmeg. As the apples cook down with the sugars and lemon juice, they release their natural juices, creating a sweet yet tangy base. The addition of butter brings a luxurious richness to the mix, resulting in a silky, caramel-like flavor that perfectly complements the fruity apples. This jam is like spreading fall on a piece of toast, ideal for crisp autumn mornings or as a decadent topping for pancakes, waffles, or even ice cream!
Ingredients:
- 4 cups peeled, cored, and chopped apples (about 6 medium apples)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup lemon juice
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
Directions:
- Prepare the Apples: Start by peeling, coring, and chopping the apples. Aim for small, uniform pieces, as this will help them cook down evenly. You can use a mix of sweet and tart apples for added depth in flavor, or stick to one variety depending on your preference.
- Cook the Apples: In a large, heavy-bottomed pot, combine the apples, granulated sugar, brown sugar, lemon juice, water, cinnamon, nutmeg, and salt. Stir everything together until well combined. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking. Let the mixture simmer until the apples soften, about 10-15 minutes. Use a potato masher or the back of a spoon to slightly mash the apples if you prefer a smoother texture.
- Add the Pectin: Stir in the package of fruit pectin. Return the mixture to a full boil while stirring constantly. Allow the jam to boil for a full minute, then reduce the heat slightly.
- Caramelization: Add the unsalted butter to the pot and continue to cook the mixture on medium-low heat for another 5-10 minutes. The butter will help create a rich, caramel-like flavor that blends beautifully with the apples and spices. Stir frequently to prevent burning and to ensure the apples don’t stick to the bottom of the pot.
- Test for Doneness: To test if the jam is ready, place a small spoonful of the mixture onto a chilled plate and let it sit for a few seconds. If it holds its shape without running, the jam is ready. If it’s still too runny, continue to cook for a few more minutes and test again.
- Canning the Jam: While the jam is cooking, sterilize your jars by boiling them in water for 10 minutes. Carefully remove the jars and let them dry. Once the jam is ready, ladle it into the hot jars, leaving about 1/4-inch of headspace at the top. Wipe the rims of the jars with a clean cloth, then place the lids and bands on securely. Process the filled jars in a boiling water bath for 10 minutes to ensure they’re sealed properly.
- Cool and Store: After processing, remove the jars from the water bath and let them cool completely on a towel. You should hear a popping sound as the jars seal. Once cool, check the seals by pressing down on the center of each lid—if it doesn’t move, the jar is sealed. Store your Caramel Apple Jam in a cool, dark place for up to one year.
