Caramel Apple Jam
Capture the cozy flavors of fall with this indulgent Caramel Apple Jam, a luscious blend of sweet, spiced apples enriched with warm caramel notes. Made with crisp diced apples, a hint of vanilla, brown sugar, and a touch of cinnamon and nutmeg, this homemade jam delivers the essence of a caramel-dipped apple in every spoonful. Perfectly sweetened and thickened with liquid pectin, it’s an irresistible topping for toast, pancakes, or even as a filling for pastries. With just 20 minutes of prep time and simple canning instructions, this jam preserves the taste of autumn for up to a year. A must-try for anyone craving a comforting, small-batch treat straight from the heart of the season!
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Recipe Information
Ingredients
- 6 cups Apples (peeled, cored, and diced)
- 3 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Butter
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 1 packet Liquid pectin
Instructions
Prepare the apples by peeling, coring, and dicing them into small pieces. Measure 6 cups of diced apples and set aside.
In a large pot or Dutch oven, combine the diced apples, granulated sugar, brown sugar, and lemon juice. Stir well to coat the apples and let the mixture sit for 5 minutes to release some juice.
Place the pot over medium heat and add the butter, cinnamon, and nutmeg. Stir gently until the sugar begins to dissolve and the mixture starts to bubble.
Reduce the heat to low and simmer the mixture, stirring often, until the apples soften and start to break down. This should take about 20-25 minutes.
Using a potato masher or an immersion blender, mash the softened apples to your desired consistency. You can leave it slightly chunky or make it smoother, depending on your preference.
Stir in the vanilla extract and the liquid pectin. Increase the heat to medium-high and bring the mixture to a boil. Allow it to boil for 1-2 minutes while stirring constantly.
Remove the pot from the heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars clean, seal with lids and bands, and process in a boiling water bath for 10 minutes to ensure proper sealing.
Let the jars cool completely on a kitchen towel. Check the seals by pressing down on the lids—if they don’t pop, the jars are properly sealed.
Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 2-3 weeks.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 210.0 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
