Description
This Caramel Apple Jam combines the sweet and spiced flavors of apples, cinnamon, and nutmeg into a rich, homemade fruit spread. Perfect for fall mornings, it’s ideal on toast, pancakes, or as a delicious filling for pastries and cakes. The recipe uses a stovetop simmering and boiling technique followed by canning for preservation, resulting in a smooth, thick jam with a hint of caramel richness.
Ingredients
Scale
Fruit Base
- 4 cups peeled, cored, and finely chopped apples (about 4–5 medium apples)
- 2 tablespoons lemon juice
- 1 cup apple cider or water
Spices & Seasonings
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Thickening & Sweeteners
- 1 (1.75 oz) box powdered fruit pectin
- 4 cups granulated sugar
- 1/2 cup packed light brown sugar
Optional
- 1/4 cup unsalted butter (optional, to reduce foaming)
Instructions
- Combine Ingredients: In a large pot or Dutch oven, combine the chopped apples, lemon juice, apple cider (or water), ground cinnamon, ground nutmeg, and salt. This base will create the flavorful foundation of your jam.
- Simmer the Apples: Bring the mixture to a simmer over medium heat and cook for about 10 minutes, or until the apples are tender. Stir occasionally to prevent sticking and to ensure even cooking.
- Add Pectin & Boil: Stir in the powdered fruit pectin thoroughly, then bring the mixture to a full rolling boil, stirring constantly to avoid burning.
- Add Sugars: Once boiling, add both the granulated sugar and light brown sugar all at once. Return the mixture to a full rolling boil and continue to boil hard for 1 minute, stirring constantly for proper thickening and to activate the pectin.
- Remove Foam & Butter: Remove the pot from the heat and skim off any foam on the surface. If desired, stir in the unsalted butter now to help reduce further foaming during canning.
- Jar the Jam: Ladle the hot jam into sterilized half-pint jars, leaving a 1/4 inch headspace at the top. Wipe the rims clean before applying lids and rings to ensure a proper seal.
- Process in Water Bath: Process the sealed jars in a boiling water bath for 10 minutes (adjust time for altitude if necessary) to safely preserve the jam.
- Cool & Store: Remove the jars and let them cool completely before storing in a cool, dark place. The jam will thicken further as it cools.
Notes
- For a smoother texture, mash or briefly blend the apples before adding the pectin.
- This jam is ideal on toast, pancakes, or as a sweet filling for pastries and cakes.
- Be sure to use sterilized jars and process them properly to ensure shelf-stability.
