4 cups peeled, cored, and finely chopped apples (about 6 medium apples, ideally a mix of tart and sweet varieties like Granny Smith and Honeycrisp)

2 cups granulated sugar

1 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 cup lemon juice (freshly squeezed, if possible)

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup caramel sauce (store-bought or homemade)

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Peel, core, and finely chop the apples. Make sure they are cut into small pieces.
In a large saucepan, combine the apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and salt. Stir everything together until well combined.
Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low and let it simmer for about 25 minutes, stirring occasionally.
Once the apples are soft and the jam has thickened, remove the saucepan from the heat. Stir in the vanilla extract and caramel sauce.
If you prefer a smoother jam, mash the apples with a potato masher or use an immersion blender. For a chunkier texture, leave the mixture as is.
Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, seal tightly, and allow the jars to cool to room temperature.
Store the jam in the refrigerator for up to 3 weeks, or process in a water bath for 10 minutes to make it shelf-stable.

For a spicier flavor, add a pinch of cloves or allspice to the mix.

If you want an adult twist, add a tablespoon of bourbon or rum when adding the caramel sauce.

For a sugar-free version, use a sugar substitute like stevia or monk fruit, though the flavor and texture may vary slightly.