The magic of this Caramel Apple Jam lies in its perfect balance of flavors. The apples provide a fresh, fruity base, while the brown sugar creates a rich, deep caramel taste that feels like biting into a warm, spiced caramel apple. The addition of cinnamon and nutmeg adds a cozy, autumnal warmth, making every spoonful of this jam a comforting reminder of fall. Whether spread on morning toast or paired with desserts, this jam brings a deliciously sweet and spiced flavor to every bite.
Ingredients:
- 5 cups peeled, cored, and finely chopped apples (about 6 medium apples)
- 1 tablespoon lemon juice
- 1 package (1.75 oz) powdered fruit pectin
- 2 cups brown sugar
- 3 cups granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ½ cup water
- 6 half-pint canning jars, lids, and rings
Instructions:
- Prepare the apples: Begin by peeling, coring, and finely chopping the apples. You can also pulse the apples in a food processor for a finer texture if you prefer. Place the chopped apples in a large bowl and toss them with the lemon juice to prevent browning.
- Prepare the jars: Sterilize the canning jars, lids, and rings by boiling them in water for at least 10 minutes. Keep the jars hot until ready to use.
- Cook the jam mixture: In a large pot, combine the apples, water, and powdered pectin. Stir well and bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Add sugars and spices: Add the brown sugar, granulated sugar, cinnamon, and nutmeg to the pot. Continue stirring and bring the mixture back to a full rolling boil that cannot be stirred down. Boil for 1-2 minutes.
- Caramelize the sugar: Reduce the heat to medium, stirring constantly until the sugars dissolve completely and the mixture becomes a rich caramel color. This process should take about 5 minutes. Be careful not to burn the sugar.
- Test for gelling point: After the 5 minutes, test the jam for its gelling point. Spoon a small amount onto a cold plate and run your finger through it. If it wrinkles slightly and holds its shape, the jam is ready. If not, continue boiling for another 1-2 minutes and test again.
- Finish the jam: Once the jam reaches the desired consistency, remove it from the heat. Stir in the vanilla extract.
- Fill the jars: Ladle the hot jam into the prepared jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth, then place the lids and rings on the jars. Screw the rings on until fingertip tight.
- Process the jars: Process the jars in a boiling water bath for 10 minutes. Make sure the jars are fully submerged in the water. After processing, carefully remove the jars from the water and let them cool completely on a towel-lined surface.
- Check the seals: Once the jars have cooled, check the seals by pressing down in the center of each lid. If the lid doesn’t pop back, the jar is sealed properly. If any jars didn’t seal, refrigerate and use within a few weeks.
- Store the jam: Properly sealed jars can be stored in a cool, dark place for up to one year. Once opened, refrigerate and consume within a month.
