Ingredients
Scale
- 5 cups apples, peeled, cored, and finely chopped (about 4–6 medium apples, good cooking varieties like Granny Smith or Honeycrisp)
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup water
- 1/4 cup lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 package (1.75 ounces) powdered fruit pectin
- 1/2 teaspoon butter (to reduce foaming)
- 1 cup heavy cream (for the caramel flavor)
Instructions
- Prepare the Apples:
- Peel, core, and finely chop the apples. You should have about 5 cups of chopped apples.
- Cook the Apples:
- In a large pot, combine the chopped apples, granulated sugar, brown sugar, water, lemon juice, cinnamon, nutmeg, cloves, and salt.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Add Pectin and Butter:
- Stir in the powdered fruit pectin and butter. Continue to boil for 1 minute, stirring constantly.
- Make the Caramel:
- Reduce the heat and slowly stir in the heavy cream. Simmer the mixture, stirring frequently, for about 20-25 minutes, or until it thickens and reaches a jam-like consistency.
- Test the Jam:
- To test if the jam is set, place a small amount on a cold plate and refrigerate it for a few minutes. If it thickens to a jam consistency, it’s ready.
- Can the Jam:
- While the jam is still hot, ladle it into sterilized jars, leaving a 1/4-inch headspace. Wipe the rims clean, then seal with lids and bands.
- Process the jars in a boiling water canner for 10 minutes (adjust the time for your altitude if necessary).
- Store:
- Let the jars cool to room temperature, check for seals, then label and store in a cool, dark place.
