Description
Indulge in the warmth and sweetness of autumn with this Caramel Apple Jam Recipe. This delightful homemade jam combines the luscious flavors of fresh apples with rich caramel, making it a perfect spread for toast, a filling for desserts, or a unique topping for ice cream. With its easy preparation, this recipe is accessible to both novice cooks and seasoned canners alike. Whether you’re looking to elevate your breakfast table or create thoughtful gifts for loved ones, this jam captures seasonal nostalgia in every jar. Enjoy it at home or share it during gatherings—either way, it’s sure to be a hit!
Ingredients
- 4 cups peeled, cored, and finely chopped apples (mix of Granny Smith and Honeycrisp)
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup fresh lemon juice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
Instructions
- Prepare the apples by peeling, coring, and finely chopping them.
- In a heavy-bottomed saucepan, combine chopped apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and salt. Mix well.
- Heat over medium-high until boiling while stirring frequently.
- Reduce heat to medium-low; let simmer for about 25 minutes until thickened.
- Remove from heat; stir in vanilla extract and caramel sauce.
- For desired texture, use a potato masher or immersion blender if you prefer smoother jam.
- Ladle hot jam into sterilized jars, leaving about 1/4 inch headspace. Seal tightly.
- Cool at room temperature before refrigerating or processing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Jam making
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 18g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg
Keywords: To enhance flavor variations, consider adding spices like ginger or cloves. Ensure jars are properly sterilized for longer shelf life. Store in the refrigerator for up to three weeks or process in a water bath for shelf stability.