Description
This Caramel Apple Jam recipe combines tender diced apples with warm spices and rich caramel notes to create a luscious, sweet spread perfect for toast, desserts, or gift-giving. Using a stovetop method with traditional canning techniques ensures a safe, flavorful preserve with a delightful texture and depth of flavor.
Ingredients
Scale
Fruits and Liquids
- 6 cups finely diced peeled apples (about 4 medium-large Honey Crisp apples)
- 1/2 cup water (or spiced rum, cinnamon whiskey, or bourbon)
- 1/2 tsp butter
Preserving Agents and Sugars
- 1 package Sure-Jell (powdered fruit pectin)
- 4 cups granulated sugar
- 1 cup packed brown sugar
Spices
- 1/2 tsp ground cinnamon (heaping)
- 1/4 tsp ground nutmeg
Instructions
- Prepare the apples: In a large stockpot, combine the diced apples, water (or spiced alcohol), and butter. Cook over low heat, stirring occasionally, until the apples are tender, about 10 minutes.
- Add pectin and boil: Stir in the package of powdered fruit pectin thoroughly and bring the mixture to a rolling boil, stirring constantly to avoid burning.
- Add sugars and spices: Add the granulated sugar, brown sugar, ground cinnamon, and ground nutmeg. Return the mixture to a rolling boil and boil for 1 minute while stirring constantly to properly activate the pectin and dissolve sugars.
- Remove foam: Take the pot off heat and skim off any foam that has formed on top for a clearer jam.
- Fill jars: Carefully ladle the hot jam mixture into hot, sterilized half-pint or pint jars, leaving 1/4-inch headspace. Remove any air bubbles by gently tapping or stirring inside the jar, wipe jar rims clean, and secure lids.
- Process in water bath: Process the filled jars in a boiling water bath for 10 minutes to ensure proper sealing and preserve safety.
- Cool and distribute apples: After sealing, gently twist the jars side to side during cooling to evenly distribute apple pieces throughout the jam for consistent texture.
Notes
- Using spiced rum, cinnamon whiskey, or bourbon instead of water adds depth and complexity to the jam’s flavor.
- Ensure jars and lids are properly sterilized before filling to prevent spoilage.
- Boiling water canner times may vary slightly depending on altitude; adjust if necessary.
- Allow jam to cure for at least 24 hours before opening for best flavor development.
- Store opened jars in the refrigerator and consume within 3 weeks.
