Caramel Apple Jam is a delicious, sweet spread that captures the cozy flavors of caramel and apples. This jam is perfect for spreading on toast, serving with pancakes, or as a filling for pastries.

• Preparation Time: 10-15 minutes
• Cooking Time: 30-40 minutes
• Canning Time (Optional): 15-20 minutes
• Total Time: 55-75 minutes

Ingredients:

• 4 cups peeled, cored, and finely chopped apples (about 4-5 medium apples)
• 2 tablespoons lemon juice
• 1/2 cup water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 package (1.75 oz) powdered pectin
• 4 cups granulated sugar
• 1 cup packed brown sugar
• 1/2 teaspoon unsalted butter (optional, to reduce foaming)

Instructions:

1. Prepare the Apples:
   • Peel, core, and finely chop the apples. You can also use a food processor to speed up this process.
   • Measure 4 cups of chopped apples and place them in a large pot.
2. Prepare the Canning Jars:
   • If canning, sterilize 6-8 half-pint jars by boiling them in water for 10 minutes. Keep them warm until ready to use.

1. Cook the Apples:
   • In a large, heavy-bottomed pot, combine the chopped apples, lemon juice, water, cinnamon, nutmeg, and allspice.
   • Cook over medium heat until the apples are soft, about 10-15 minutes, stirring occasionally.
2. Add the Pectin:
   • Stir in the powdered pectin and bring the mixture to a full rolling boil, stirring constantly.
3. Add the Sugars:
   • Add the granulated sugar and brown sugar all at once. Stir to dissolve the sugars completely.
   • Add the butter to reduce foaming, if desired.
   • Return the mixture to a full rolling boil. Boil hard for 1-2 minutes, stirring constantly.
4. Test for Doneness:
   • Remove from heat and test the jam for setting. You can do this by placing a small amount of jam on a chilled plate and letting it sit for a minute. If it wrinkles when pushed with your finger, it’s ready.
   • If the jam is not set, return it to a boil for another minute and test again.

1. Fill the Jars:
   • Ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace at the top. Wipe the rims with a clean, damp cloth.
   • Apply the lids and screw on the bands until fingertip-tight.
2. Process the Jars:
   • Process the jars in a boiling water bath for 10 minutes. Adjust for altitude if necessary (add 1 minute for every 1,000 feet above sea level).
   • Remove the jars and let them cool completely on a towel-lined surface. You should hear the lids pop as they seal.
3. Check the Seals:
   • After 24 hours, check the seals by pressing down in the center of the lids. If the lid does not pop back, the jar is sealed. Any unsealed jars should be refrigerated and used within a few weeks.

Serve:

• Spread the caramel apple jam on toast, biscuits, pancakes, or use it as a filling for pastries and desserts.

Nutritional Information (per tablespoon):

• Calories: 50
• Total Fat: 0g
  • Saturated Fat: 0g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrates: 13g
  • Dietary Fiber: 0g
  • Sugars: 12g
• Protein: 0g

Notes:

• Apples: Use a mix of sweet and tart apples for a balanced flavor.
• Storage: Canned jam will last up to 1 year in a cool, dark place. Refrigerate after opening and use within 3 weeks.
• Serving Suggestions: This jam pairs well with cream cheese on a bagel, or as a topping for vanilla ice cream.

Enjoy the sweet, autumnal flavors of this homemade caramel apple jam!