Easy Caramel Apple Jam (Print version)
A cozy apple jam made with brown sugar, cinnamon, and pectin for a caramel-like spread that sets beautifully.
# Ingredients:
For the jam
01 -
6 cups (about 900 g) peeled and finely diced apples
02 -
1/2 cup (120 ml) water or apple cider
03 -
2 tablespoons bottled lemon juice
04 -
1 teaspoon unsalted butter
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
07 -
1 package (1.75 oz / 49 g) powdered fruit pectin
08 -
3 cups (600 g) granulated sugar
09 -
2 cups (420 g) packed light or dark brown sugar
10 -
1 teaspoon vanilla extract
# Instructions:
01 -
Wash 5 half-pint jars, lids, and bands. Keep the jars hot while you cook the jam. Set up a boiling-water canner if you plan to store the jam at room temperature.
02 -
Add the apples, water, lemon juice, butter, cinnamon, and nutmeg to a large heavy pot. Cook over medium heat for 8-10 minutes, stirring often, until the apples are tender but not fully broken down.
03 -
Stir in the powdered pectin until fully dissolved. Bring the mixture to a full rolling boil over medium-high heat.
04 -
Add the granulated sugar and brown sugar all at once. Stir constantly and return to a full rolling boil. Boil hard for 1 minute.
05 -
Remove the pot from the heat. Stir in the vanilla and skim off any foam from the surface.
06 -
Ladle the hot jam into hot jars, leaving 1/4 inch headspace. Wipe the rims clean, add lids, and tighten the bands fingertip-tight.
07 -
Process jars in a boiling-water canner for 10 minutes, adjusting for altitude as needed. Let cool undisturbed for 12 hours. For refrigerator jam, skip processing, cool the jars, and refrigerate.
# Good to know:
01 -
Makes about 5 half-pint jars, or roughly 80 tablespoon servings.
02 -
Use regular powdered pectin and do not reduce the sugar unless using a low-sugar pectin.
03 -
Nutrition is estimated per 1 tablespoon serving.