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Caramel Apple Jam

The flavors of apples, brown sugar, cinnamon and nutmeg come together in this spreadable treat. The jam is a must-have at our breakfast table. —Robert Atwood, West Wareham, Massachusetts
  • Total Time
    Prep: 30 min. Process: 10 min.
  • Makes
    7 half-pints

Ingredients

  • 6 cups diced peeled apples (1/8-inch cubes)
  • 1/2 cup water
  • 1/2 teaspoon butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 3 cups sugar
  • 2 cups packed brown sugar

Directions

  • In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  • Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

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