Caramel Apple Jam

Prepare your canning jars and lids by washing them in hot, soapy water and sterilizing them in boiling water for 10 minutes. Keep them hot until ready to use.

In a large, heavy-bottomed pot, combine the chopped apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and lemon juice. Stir well to combine.

Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, reduce the heat to medium-low and let the mixture simmer for about 10 minutes, stirring occasionally.

In a small bowl, mix the powdered fruit pectin with a small amount of water to create a slurry. Add the slurry to the apple mixture, stirring constantly.

Return the mixture to a boil over medium-high heat, stirring constantly. Once boiling, continue to cook for an additional 1-2 minutes, or until the jam has thickened slightly.

Remove the pot from the heat and stir in the caramel sauce until fully incorporated.

Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth, then top with the lids and screw on the bands until fingertip tight.

Process the filled jars in a boiling water canner for 10 minutes (adjusting time for altitude as needed). Make sure the jars are covered by at least 1 inch of water during processing.

After processing, carefully remove the jars from the canner and place them on a clean, dry towel to cool completely. As the jars cool, you should hear the lids pop, indicating a proper seal.

Once cooled, store the jars in a cool, dark place. Any unsealed jars should be refrigerated and used within a few weeks.

Enjoy