The magic of this Caramel Apple Jam lies in its harmonious blend of tart apples and the deep, rich sweetness of caramelized sugars, spiced to perfection. Each spoonful is reminiscent of a crisp autumn day, where the comforting flavors of apple pie meet the indulgent notes of caramel. This jam isn’t just a spread; it’s an experience—one that will elevate your morning toast, pancakes, or even a simple scoop of vanilla ice cream. Whether you’re giving it as a gift or savoring it yourself, this jam captures the essence of fall in every jar.
Ingredients:
- 6 cups finely chopped, peeled apples (about 6-7 medium apples, such as Granny Smith or Honeycrisp)
- 2 tablespoons lemon juice
- 1 cup water
- 1 package (1.75 ounces) powdered fruit pectin
- 4 cups granulated sugar
- 2 cups packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon butter (optional, to reduce foaming)
Instructions:
- Prepare the Apples:
- Peel, core, and finely chop the apples. You can use a food processor to chop the apples finely, but be careful not to puree them. The goal is to have small, even pieces.
- Cook the Apples:
- In a large, heavy-bottomed pot, combine the chopped apples, lemon juice, and water. Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking. Cook the apples until they begin to soften, about 10 minutes.
- Add Pectin and Spices:
- Stir in the powdered pectin until fully dissolved. Then, add the cinnamon, nutmeg, and allspice, stirring to combine. If you want to reduce the foaming, add 1/2 teaspoon of butter at this stage.
- Add Sugars:
- Gradually stir in the granulated sugar and brown sugar. Continue stirring until all the sugar is dissolved. Increase the heat and bring the mixture to a rolling boil (a boil that doesn’t stop bubbling when stirred). Boil hard for 1 minute, stirring constantly to prevent burning.
- Test for Gelling:
- To check if the jam is ready, perform a gel test. Place a small plate in the freezer for a few minutes, then drop a small spoonful of jam onto the cold plate. If the jam wrinkles when you push it with your finger, it’s ready. If not, continue boiling for another minute and test again.
- Jar the Jam:
- Once the jam has reached the desired consistency, remove the pot from the heat. Skim off any foam if necessary. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a damp cloth to ensure a good seal, then apply the lids and rings.
- Process the Jars:
- Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). After processing, carefully remove the jars from the water and place them on a towel to cool. You should hear a “pop” sound as the jars seal. After 24 hours, check the seals by pressing down on the center of each lid. If it doesn’t move, the jar is sealed.
- Store and Enjoy:
- Label the jars and store them in a cool, dark place. The jam will keep for up to a year. Once opened, refrigerate and use within 3 weeks.
