Caramel Apple Jam
This caramel apple jam recipe is rich, spiced, and perfect for fall. A cozy spread made with apples, brown sugar, cinnamon, and buttery caramel—no pectin required.
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
This caramel apple jam thickens naturally thanks to the apples’ own pectin. No need for added pectin. Store in the refrigerator for up to 3 weeks or freeze for up to 3 months.