Certainly! Here’s a recipe for homemade Caramel Apple Jam that captures the rich, buttery essence of caramel combined with the tartness of fresh apples. This jam is perfect for spreading on toast, drizzling over pancakes, or even giving as a delicious homemade gift.
Caramel Apple Jam Recipe
Ingredients:
- 4 large apples (about 2 pounds, such as Granny Smith or Honeycrisp)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 packet fruit pectin (such as Sure-Jell, 1.75 oz)
Instructions:
- Prepare the Apples:
- Peel, core, and chop the apples into small chunks. This will help them cook down more quickly and evenly.
- Cook the Apples:
- In a large saucepan or Dutch oven, combine the chopped apples, water, and lemon juice. Cook over medium heat until the apples are tender and begin to break down, about 15-20 minutes.
- Once the apples are soft, use a potato masher or immersion blender to mash or blend them into a smooth puree, depending on your texture preference. If you prefer a chunkier jam, leave some apple pieces intact.
- Prepare the Caramel:
- In a separate medium saucepan, melt the butter over medium heat. Stir in the granulated sugar and brown sugar. Continue cooking, stirring frequently, until the mixture turns a golden caramel color, about 5-7 minutes. Be careful not to let it burn.
- Combine Ingredients:
- Add the caramel mixture to the apple puree. Stir to combine thoroughly. Bring the mixture to a boil over medium-high heat.
- Add Spices and Pectin:
- Stir in the ground cinnamon and nutmeg. Sprinkle the fruit pectin evenly over the mixture, stirring constantly to ensure it is fully dissolved. Continue boiling for another 5 minutes, or until the jam has thickened to your desired consistency. To test the thickness, place a small spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam; if it holds its shape and wrinkles, it’s ready. If not, continue boiling for a few more minutes.
- Add Vanilla Extract:
- Remove the jam from heat and stir in the vanilla extract.
- Prepare Jars:
- Sterilize your jars and lids by boiling them in water for 10 minutes. This helps to prevent contamination and ensures a proper seal.
- Fill the Jars:
- Carefully ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Seal the Jars:
- Place the lids on the jars and screw on the metal bands until they are fingertip-tight. Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. Adjust the processing time based on your altitude if necessary.
- Cool and Store:
- Remove the jars from the water bath and let them cool completely on a clean kitchen towel or cooling rack. Once cooled, check the seals by pressing down in the center of each lid. If it doesn’t pop back, the jar is sealed properly. Store the sealed jars in a cool, dark place. The jam can be kept for up to one year.
Enjoy your homemade Caramel Apple Jam! This jam not only tastes amazing but also adds a touch of homemade charm to any meal.
