Buttery Caramel Apple Jam

Recipe View Prepare Canning Jars: Ensure all canning jars and lids are sterilized. Submerge them in boiling water for at least 10 minutes. Keep them hot until ready to fill. (Prep time: 10 minutes)

Recipe View Combine Initial Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the chopped apples, water, and butter. (Prep time: 2 minutes)

Recipe View Simmer Apples: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer until the apples are softened but still hold their shape. (Cook time: 8-10 minutes)

Recipe View Add Sugars and Pectin: Stir in the brown sugar, granulated sugar, and powdered fruit pectin. Ensure there are no clumps of pectin. (Prep time: 3 minutes)

Recipe View Achieve Rolling Boil: Increase the heat to medium-high and bring the mixture to a full rolling boil that cannot be stirred down. Stir frequently to prevent scorching. (Cook time: 5-7 minutes)

Recipe View Boil Without Stirring: Once at a full rolling boil, cook for exactly 2 minutes, without stirring. This is crucial for proper gelling. (Cook time: 2 minutes)

Recipe View Fill Jars: Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top. (Prep time: 10 minutes)

Recipe View Remove Air Bubbles: Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. (Prep time: 3 minutes)

Recipe View Wipe Rims and Seal: Wipe the rims of the jars with a clean, damp paper towel to remove any food residue. Place the sterilized lids on top of the jars and screw on the rings until fingertip tight. (Prep time: 5 minutes)

Recipe View Process in Boiling Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring there is at least 1 inch of water above the tops of the jars. Bring the water back to a rolling boil, cover the pot, and process for 15 minutes. (Cook time: 30 minutes)

Recipe View Cool and Check Seals: Carefully remove the jars from the stockpot and place them on a towel-lined surface, spaced at least an inch apart. Let them cool completely, undisturbed, for 8-12 hours. As the jars cool, you should hear a popping sound as the lids seal. After cooling, check the seal by pressing on the center of each lid. If the lid doesn't flex or move, it's properly sealed. (Cool time: 8-12 hours)

Recipe View Store: Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.