Caramel Apple Jam Recipe

Caramel apple jam is the perfect way to capture the warm, cozy flavors of autumn in a jar. With its sweet, buttery caramel notes and the tart freshness of apples, this jam feels like a festive treat spread on toast, drizzled over pancakes, or even swirled into yogurt.

Unlike regular fruit jams, this recipe has a deeper richness thanks to the caramelized sugar and spices. The balance of sweetness, tartness, and a touch of cinnamon makes it a standout preserve you’ll want to make every fall.

Homemade caramel apple jam not only makes your breakfasts special but also doubles as a thoughtful gift for family and friends. Plus, it’s a great way to use up seasonal apples in a delicious and creative way.

Cooking Time & Serving

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

• Servings: About 4–5 half-pint jars (approx. 40 servings, 1 tbsp each)

Ingredients

• 6 cups apples (peeled, cored, and finely chopped)

• 2 cups granulated sugar

• 1 cup packed brown sugar

• ½ cup unsalted butter (cut into cubes)

• ½ cup water or apple cider

• 1 packet powdered fruit pectin (1.75 oz)

• 1 tbsp lemon juice (freshly squeezed)

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp salt

• Optional: 1 tsp vanilla extract

How to Make Caramel Apple Jam

1. Prepare the apples: Wash, peel, core, and chop the apples into small pieces. Toss them with lemon juice to prevent browning.

2. Start the caramel: In a large, heavy-bottomed pot, combine granulated sugar and butter. Heat over medium, stirring constantly until the sugar dissolves and turns a light golden brown caramel.

3. Add apples and liquid: Carefully add chopped apples, brown sugar, and water (or cider). Stir well—the caramel may seize up at first but will dissolve as it cooks.

4. Cook the mixture: Bring to a gentle boil, then reduce to medium-low. Stir often to prevent sticking, until apples are soft and jam-like (about 20–25 minutes).

5. Add pectin and spices: Sprinkle in the powdered pectin, then add cinnamon, nutmeg, salt, and vanilla (if using). Stir and cook for another 5 minutes, bringing the mixture to a rolling boil.

6. Test jam consistency: Place a small spoonful on a chilled plate. If it wrinkles when pushed, it’s ready. If not, cook a few more minutes.

7. Jar and seal: Pour the hot jam into sterilized jars, leaving ¼ inch headspace. Seal with lids and process in a boiling water bath for 10 minutes.

8. Cool and store: Let jars cool completely. Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2–3 weeks.

Notes

• Choose firm, tart apples like Granny Smith or Honeycrisp for the best balance.

• Stir frequently while cooking to avoid burning the caramel or apples.

• For a smoother jam, mash the apples as they soften or blend briefly with an immersion blender.

• This jam makes an excellent filling for pastries, crepes, or even a topping for cheesecake.

FAQs

1. Can I make this without pectin?
Yes. Cook the jam longer until it naturally thickens, though the texture may be softer.

2. Can I freeze the jam instead of canning?
Absolutely. Pour into freezer-safe containers, leaving room for expansion, and freeze for up to 6 months.

3. What apples work best?
Tart, firm apples balance the sweetness of the caramel. Avoid overly soft or mealy varieties.

4. How do I fix runny jam?
Reheat the jam, add a little more pectin (or cook longer), and process again.

Nutrition (Per Serving – 1 tbsp)

Disclaimer

This caramel apple jam is a sweet treat best enjoyed in moderation as part of a balanced diet. It contains butter and sugar, so those with dairy allergies, lactose intolerance, or dietary restrictions should take caution. Always check ingredients if making for others with food allergies.