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

Place the pot over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent burning. Once simmering, reduce the heat to low and continue cooking for 30-40 minutes, stirring occasionally, until the apples have broken down and the mixture has thickened to a jam-like consistency.

Carefully transfer the hot caramel apple jam to sterilized jars, leaving ¼ inch headspace. Wipe the rims clean and seal the jars with their lids.

Process the sealed jars in a boiling water bath for 10 minutes to ensure proper sealing.

Remove the jars from the water bath and allow them to cool completely on a wire rack. Check that the lids have sealed properly.

Store the sealed jars of caramel apple jam in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3-4 weeks.