Caramel Apple Jam

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🍎 Caramel Apple Jam Recipe

🔪 Yields: about 6 half-pint jars (8 oz each)

🕒 Prep Time: 30 minutes

🍳 Cook Time: 45 minutes

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✨ Ingredients:

• 6 cups finely chopped peeled apples (about 6–7 medium apples, tart ones like Granny Smith or sweet-tart like Honeycrisp work great)

• 1/2 cup water

• 2 tablespoons lemon juice (fresh or bottled, to prevent browning and balance flavor)

• 1 package (1.75 oz) fruit pectin (such as Sure-Jell)

• 2 1/2 cups brown sugar (light or dark for a deeper caramel flavor)

• 2 cups granulated white sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (optional)

• 1/4 teaspoon salt

• 1 tablespoon butter (to reduce foaming)

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🍯 Optional (for richer caramel flavor):

• 1/4 to 1/2 cup caramel sauce or dulce de leche, stirred in after cooking
  (Only if you want a super-rich jam — otherwise the brown sugar does the trick!)

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🥣 Instructions:

1. Prepare Jars and Equipment:

• Wash jars, lids, and rings in hot soapy water. Keep jars warm in a canner or in a 200°F (95°C) oven until ready to use.

• Place a small plate in the freezer (to test for jam set later).

2. Prepare the Apples:

• Peel, core, and finely chop the apples into small pieces (the size of relish bits).

• Place apples in a large, heavy-bottomed pot or Dutch oven with 1/2 cup water and the lemon juice.

3. Cook the Apples:

• Simmer over medium heat for about 10 minutes, stirring occasionally, until the apples begin to soften but aren’t mushy.

4. Add Pectin and Begin Jam:

• Stir in the pectin until fully dissolved.

• Bring the mixture to a full rolling boil over high heat (a boil that doesn’t stop when stirred).

5. Add Sugars and Spices:

• Add both brown and white sugars, cinnamon, nutmeg, and salt.

• Add the butter to reduce foaming.

• Stir constantly and bring back to a full rolling boil.

• Boil hard for 1–2 minutes, stirring constantly.

6. Check for Set:

• Take the cold plate from the freezer and drop a bit of jam on it. Wait 30 seconds, then run your finger through it.

• If it wrinkles and holds the line, it’s done. If not, boil another 1–2 minutes and test again.

7. Optional: Add Caramel Sauce:

• If using caramel sauce, stir it in now after boiling is complete.

• Mix thoroughly and remove from heat.

8. Fill Jars:

• Ladle hot jam into warm, sterilized jars, leaving 1/4 inch headspace.

• Wipe rims, apply lids and rings.

9. Process in a Water Bath:

• Process jars in a boiling water bath for 10 minutes (adjust for altitude).

• Remove jars and let them cool undisturbed for 24 hours.

10. Check Seals and Store:

• Check lids — they should not flex when pressed.

• Store in a cool, dark place for up to 1 year.

• Refrigerate any unsealed jars and use within 3 weeks.

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🍏 Tips & Variations:

• Want a smoother texture? Pulse cooked apples in a food processor before adding sugar.

• Add a splash of vanilla extract at the end for a deeper flavor.

• For a more savory jam, reduce sugar slightly and add a pinch of sea salt.

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Would you like a printable version or label ideas for gifting?