Description

This Caramel Apple Jam combines tart and sweet apples with warm spices to create a rich, flavorful preserve perfect for fall. Made with cinnamon, nutmeg, and a hint of butter to reduce foaming, this homemade jam is ideal for spreading on toast, pancakes, or using as a filling for baked goods. The recipe involves simmering apples and fruit pectin on the stovetop, then canning the jam for long-lasting enjoyment.

Ingredients

Fruit Base

6 cups peeled and finely chopped apples (such as Granny Smith or Honeycrisp)
2 tablespoons lemon juice
1/2 cup water

Spices and Pectin

1 package (1.75 oz) powdered fruit pectin
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Sugars

1/2 cup packed brown sugar
3 1/2 cups granulated sugar

Optional

1/2 teaspoon butter (optional, to reduce foaming)

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Instructions

Prepare Apples: In a large pot, combine the peeled and finely chopped apples with lemon juice and water. Bring the mixture to a simmer over medium heat and cook for about 10 minutes, stirring occasionally until the apples have softened slightly.
Add Pectin and Spices: Stir in the powdered fruit pectin, ground cinnamon, ground nutmeg, and salt thoroughly into the softened apples to evenly distribute the ingredients.
Boil Mixture: Increase the heat to high and bring the mixture to a full rolling boil, stirring constantly to prevent sticking and ensure even cooking.
Add Sugars and Butter: Quickly add the brown sugar and granulated sugar all at once, stirring continuously. If using, add the butter to help reduce foaming during boiling.
Boil Hard: Return the mixture to a full rolling boil and continue boiling hard for 1 minute, stirring constantly for proper gel formation.
Remove Foam: Remove the pot from heat and skim off any foam that has formed on the surface to ensure clear jam.
Jar the Jam: Ladle the hot jam into sterilized half-pint jars, leaving a 1/4-inch headspace at the top to allow for expansion.
Seal and Process: Wipe the rims of the jars clean, apply lids and screw bands, then process the jars in a boiling water bath canner for 10 minutes to preserve the jam safely.
Cool and Store: Remove jars from the water bath and let them cool completely on a towel or rack. Once cooled, check seals and store the jam in a cool, dark place.

Notes

Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for a balanced flavor profile.
For a smoother texture, mash the apples slightly during cooking before adding pectin.
This jam is delicious spread on toast, pancakes, or used as a filling for pies and other baked treats.
Ensure jars and lids are properly sterilized to prevent spoilage.