This Caramel Apple Jam combines the tartness of apples with the warmth of spices and the richness of caramel-like sweetness. It’s perfect for spreading on toast, biscuits, or even as a topping for pancakes and desserts. It also makes for a lovely homemade gift during the fall and holiday season.
Ingredients:
- 4 cups chopped apples (about 4-5 medium apples)
- 2 tablespoons lemon juice
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon butter (to reduce foaming)
- 1 pouch (3 oz) liquid fruit pectin
Directions:
1. Prepare the Apples:
- Peel and Chop: Peel, core, and chop the apples into small, bite-sized pieces. You’ll need 4 cups of chopped apples.
- Add Lemon Juice: Place the chopped apples into a large, heavy-bottomed pot and stir in 2 tablespoons of lemon juice to prevent browning.
2. Cook the Jam:
- Combine Ingredients: Add 1 cup brown sugar, 1 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon cloves, and 1/2 teaspoon butter to the pot. Stir well to combine all the ingredients.
- Boil the Mixture: Over medium-high heat, bring the apple mixture to a full boil, stirring constantly to prevent burning. Once the mixture reaches a full rolling boil, reduce the heat to medium-low and let it simmer for 25-30 minutes, stirring frequently. The apples should soften, and the mixture should thicken.
3. Add the Pectin:
- Stir in Pectin: Once the apples have softened and the jam has thickened, stir in 1 pouch (3 oz) of liquid fruit pectin.
- Final Boil: Bring the mixture back to a full rolling boil and cook for 1 minute, then remove the pot from the heat.
- Skim Foam: If any foam has formed on the surface, skim it off to ensure a smooth jam.
4. Can the Jam:
- Prepare Jars: Sterilize your jars by boiling them in hot water or running them through the dishwasher. Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Seal the Jars: Wipe the rims of the jars clean with a damp cloth, then place the lids and bands on each jar, tightening them just enough to be secure but not overly tight.
5. Process the Jars:
- Boiling Water Bath: Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal. The water should completely cover the jars.
- Cool the Jars: Carefully remove the jars from the water bath and place them on a towel or cooling rack. Let them cool completely.
6. Check the Seals and Store:
- Check the Seals: Once the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex up and down, the jar is properly sealed. If a jar didn’t seal, refrigerate and use that jar first.
- Store: Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within a few weeks.
Serving and Storage:
- Serving: This jam is perfect on toast, English muffins, biscuits, or as a filling for cakes and cookies. It’s also delicious paired with cheese or as a topping for yogurt or ice cream.
- Storage: Properly sealed jars can be stored in a cool, dark place for up to 1 year. Once opened, store the jar in the refrigerator and use it within 2-3 weeks.
Helpful Tips:
- Apple Variety: Use tart apples like Granny Smith or a mix of tart and sweet apples for the best flavor.
- Test for Thickness: To test if the jam is thick enough, place a small amount on a cold plate and let it sit for a minute. If it wrinkles when pushed, it’s ready.
- Canning Safety: Always ensure that your jars are properly sterilized and that the seals are secure to avoid spoilage.
Frequently Asked Questions:
1. Can I use powdered pectin instead of liquid pectin?
Yes, you can use powdered pectin, but be sure to follow the instructions on the package for the appropriate amount and timing to add it to the jam.
2. Can I freeze this jam instead of canning it?
Yes, you can freeze the jam. After the jam cools slightly, transfer it to freezer-safe containers, leaving some space for expansion, and freeze for up to 6 months.
3. Can I adjust the spices?
Absolutely! You can adjust the amounts of cinnamon, nutmeg, allspice, and cloves based on your personal preference.
4. How can I make the jam thicker?
If you prefer a thicker jam, simmer the apple mixture for longer before adding the pectin, or reduce the amount of pectin slightly.
5. Can I reduce the sugar in this recipe?
Sugar not only sweetens the jam but also helps it set and preserves it. Reducing the sugar may result in a looser jam and affect the shelf life. You can use low-sugar pectin if you’d like to cut back on sugar.
This Caramel Apple Jam is a wonderful way to capture the warm, comforting flavors of fall in a jar. It makes a great spread for breakfast or an impressive homemade gift for the holidays!