Fall Caramel Apple (Printable)
Luscious autumn spread of apples, caramel, and warm spices, perfect for toast, pastries, or gift jars.
# What You Need:
→ Fruit
01 - 6 cups peeled, cored, and finely chopped apples (approx. 6 medium, such as Honeycrisp or Granny Smith)
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
# Directions:
01 - In a large, heavy-bottomed pot, combine apples, lemon juice, apple cider, and water. Set over medium heat and bring to a simmer. Cook for 10 minutes, stirring occasionally, until apples are tender.
02 - Lightly mash tender apples with a potato masher or immersion blender, leaving some small chunks for texture.
03 - Stir in granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Mix until sugars are fully dissolved.
04 - Add unsalted butter cubes. Maintain over medium heat, stirring frequently and scraping the bottom to prevent scorching. Continue cooking until mixture thickens and turns golden caramel, about 20 to 25 minutes.
05 - Bring mixture to a full boil. Pour in liquid pectin and stir well. Boil hard for 1 to 2 minutes, then remove from heat.
06 - Skim off any foam if needed. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, secure lids, and process jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary.
07 - Allow jars to cool completely. Store in a cool, dark place and refrigerate after opening.
# Expert Tips:
01 -
- This jam tastes like autumn tucked in a jar and slips onto toast or oatmeal like a cozy sweater.
- The lush caramel spice transforms humble apples into something downright gift-worthy.
02 -
- Neglecting to stir can scorch the sugary base in seconds—scraping the bottom gently is a must.
- Adding the pectin only after a fierce boil made my jam set just right instead of weeping into my toast.
03 -
- Use a heavy-bottomed pot; thin pans can burn the mix and ruin your batch in a heartbeat.
- For a true caramel punch, try melting and browning the sugars separately before adding to the apples—just don’t step away for even a moment.