Fall Caramel Apple Jam (Printable)

Autumnal jam of apples, brown sugar caramel, and warm spices—perfect for toast, yogurt, or gift jars.

# What You Need:

→ Fruit

01 - 6 cups peeled, cored, and finely chopped apples (about 6 medium Honeycrisp or Granny Smith apples)
02 - 1/4 cup freshly squeezed lemon juice

→ Caramel Base

03 - 2 cups granulated sugar
04 - 1 cup packed light brown sugar
05 - 1/2 cup unsalted butter, cut into cubes

→ Spices & Thickener

06 - 2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground allspice
09 - 1/2 teaspoon salt
10 - 1 pouch (3 ounces) liquid pectin

→ Liquids

11 - 1/2 cup apple cider or apple juice
12 - 1/4 cup water

# How-To:

01 - In a large, heavy-bottomed pot, combine chopped apples, lemon juice, apple cider, and water. Bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until the apples are tender.
02 - Using a potato masher or immersion blender, gently mash the apples, retaining some pieces for texture.
03 - Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Stir thoroughly to dissolve sugars.
04 - Stir in the cubed butter. Continue cooking over medium heat, stirring frequently, until the mixture thickens and develops a golden caramel hue, approximately 20 to 25 minutes. Scrape the bottom regularly to avoid scorching.
05 - Bring the mixture to a boil. Incorporate liquid pectin, mix well, and boil vigorously for 1 to 2 minutes. Remove from heat.
06 - Skim off any foam if present. Ladle the hot jam into sterilized jars, maintaining 1/4-inch headspace. Wipe jar rims, secure lids, and process jars in a boiling water bath for 10 minutes, adjusting for altitude as necessary.
07 - Allow jars to cool fully before storing in a cool, dark place. Refrigerate after opening.

# Expert Tips:

01 -
  • The way the apples and caramel marry will make you want to sneak spoonfuls straight from the jar.
  • I keep returning to it for gift-giving because it never fails to surprise people with its comforting, decadent flavor.
02 -
  • If you don't stir the caramel mixture diligently, the bottom can scorch in a flash and ruin the whole batch.
  • Swapping some apples for ripe pears adds unexpected perfume and complexity that gets rave reviews.
03 -
  • Let the finished jam sit for a full 24 hours before moving it—this gives the set a chance to stabilize and flavors to meld.
  • Taste as you go: just a pinch more lemon or spice can balance a particularly sweet batch of apples in a way no recipe can predict.

Go Back