Caramel Apple Jam Recipe

Ingredients:
4 cups chopped apples (about 4-5 apples)
2 tablespoons lemon juice
1 cup brown sugar, packed
1 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon butter
1 pouch (3 oz) liquid fruit pectin
Directions:
Prepare the Apples:
Peel, core, and chop the apples into small pieces. Measure out 4 cups of chopped apples.
In a large, heavy-bottomed pot, combine the apples and lemon juice. Stir to coat the apples in the lemon juice.
Cook the Jam:
Add the brown sugar, granulated sugar, cinnamon, nutmeg, allspice, cloves, and butter to the pot. Stir well to combine.
Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
Once the mixture reaches a full boil, reduce the heat to medium-low and let it simmer, stirring frequently, until the apples are soft and the mixture thickens (about 25-30 minutes).
Add the Pectin:
Stir in the liquid fruit pectin and bring the mixture back to a boil. Boil for 1 minute, then remove the pot from heat.
Skim off any foam that may have formed on the surface.
Can the Jam:
Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth, then seal with lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
Cool and Store:
Carefully remove the jars from the water bath and let them cool on a towel or cooling rack. Once cooled, check the seals by pressing down on the center of each lid; it should not flex up and down.
Store the sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 45 kcal per tablespoon | Servings: 48 tablespoons (3 cups)