Caramel Apple Jam Recipe
Delight in this luscious Caramel Apple Jam, combining the tartness of Granny Smith and the sweetness of Honeycrisp apples with rich caramel, warm spices, and a touch of vanilla. Perfect for spreading on toast, dolloping on desserts, or adding a sweet twist to your breakfast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 3 cups (approx. 6 half-pint jars) 1x
- Category: Jam
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Fruits
- 4 cups peeled, cored, and finely chopped apples (about 6 medium apples, mix of Granny Smith and Honeycrisp)
Sweeteners and Flavorings
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
Spices and Others
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup lemon juice (freshly squeezed)
Instructions
- Prepare the Apples: Peel, core, and finely chop the apples into small pieces to ensure they cook down easily and evenly.
- Combine Ingredients: In a large, heavy-bottomed saucepan, combine the chopped apples with granulated sugar, light brown sugar, lemon juice, cinnamon, nutmeg, and salt. Stir this mixture thoroughly for even distribution of flavors.
- Cook the Mixture: Place the saucepan over medium-high heat and bring the mixture to a boil. Stir frequently to prevent sugars from burning and ensure the apples release their juices.
- Simmer to Thicken: Lower the heat to medium-low and allow the mixture to simmer for about 25 minutes, stirring occasionally until the apples soften and the jam thickens to your desired consistency.
- Add Vanilla and Caramel: Remove the saucepan from heat and stir in vanilla extract and caramel sauce thoroughly, infusing the jam with a rich, velvety caramel flavor.
- Check Consistency: For a smoother jam, gently mash the apple chunks using a potato masher or an immersion blender. If you prefer a chunky jam, leave the texture as is.
- Jar the Jam: Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean, seal jars tightly, and let cool to room temperature.
- Store: Refrigerate the jam for up to 3 weeks or process jars in a boiling water bath for 10 minutes to make the jam shelf-stable for longer storage.
Notes
- Use a mix of tart and sweet apples for a balanced flavor profile.
- Caramel sauce can be homemade or store-bought depending on preference and time.
- Adjust cinnamon and nutmeg amounts to suit your spice preference.
- For longer storage without refrigeration, use proper canning techniques including sterilized jars and water bath processing.
- If you like a less sweet jam, reduce the granulated sugar slightly.
Keywords: caramel apple jam, apple jam recipe, homemade jam, fall jam, caramel sauce jam, apple preserves
Find it online: https://flavorsbymaya.com/caramel-apple-jam-recipe/
