- Use a mix of sweet and tart apples for a well-rounded flavor.
- Ensure your jars are properly sterilized to prolong shelf life.
- Adjust the sugar to your taste preference; you can reduce it slightly if desired.
- Stir frequently while cooking to avoid burning.
Caramel Apple Jam
Equipment
- Saucepan
- Wooden spoon
- Sterilized Jars
Ingredients
Caramel Apple Jam
- 3 cups peeled, chopped apples about 4 medium apples
- 1 tbsp lemon juice
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/4 cup water
Instructions
- Peel, core, and finely chop your apples. Toss them with lemon juice to prevent browning.
- In a medium saucepan, combine the apples, water, and both sugars. Simmer over medium heat for 10–15 minutes until the apples soften.
- Add butter, cinnamon, salt, and vanilla. Stir until butter melts and the mixture becomes glossy.
- Reduce heat to low and simmer for 20–30 minutes, stirring frequently, until thick and jam-like. Mash or blend for a smoother texture if desired.
- Test doneness by placing a spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
- Ladle the jam into sterilized jars. Refrigerate for up to 3 weeks or process in a water bath for longer storage.
Notes
Variation
You can add other spices like nutmeg or ginger for a different flavor profile. Some people enjoy blending in raisins or nuts for added texture and taste.
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FAQs
Q: Can I use frozen apples for this jam?
A: Yes, you can use frozen apples, but make sure to thaw and drain excess moisture before cooking.
Q: How do I know when my jam is done?
A: The jam is done when it thickens to your desired consistency and wrinkles when you push it on a cold plate.
Q: Can I double this recipe?
A: Yes, you can double the recipe. Just make sure to use a bigger pot and increase your cooking time to ensure even cooking.