Ingredients
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4 cups apples, peeled, cored, and finely chopped (about 4–5 medium apples)
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1 cup granulated sugar
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½ cup brown sugar, packed
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¼ cup water
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2 tbsp lemon juice
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¼ cup salted butter
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¼ cup heavy cream
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1 tsp cinnamon
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¼ tsp nutmeg
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1 box low-sugar pectin (1.75 oz) – optional for thicker jam
Instructions
Step 1 – Prepare apples
Peel, core, and finely chop apples. You can use Granny Smith, Honeycrisp, or Fuji.
Step 2 – Cook apples
In a large pot, combine chopped apples, granulated sugar, brown sugar, water, lemon juice, cinnamon, and nutmeg. Cook over medium heat for 10–15 minutes until apples are soft, stirring occasionally.
Step 3 – Add pectin (optional)
If using pectin, stir it in now and cook for 2 more minutes.
Step 4 – Make caramel
In a separate small pan, melt butter over medium heat. Add heavy cream and stir until smooth. Pour into the apple mixture.
Step 5 – Simmer
Reduce heat to low. Simmer for 10–15 minutes until jam thickens and coats the back of a spoon.
Step 6 – Test consistency
Place a small spoonful of jam on a cold plate. If it wrinkles when pushed, it is ready.
Step 7 – Store
Pour hot jam into sterilized jars. Seal with lids. Let cool completely. Refrigerate for up to 3 weeks.
Pro Tip
Do not skip the lemon juice. It balances sweetness and helps the jam set properly.