How to Make Homemade Caramel Apple Jam Recipe at Home

Autumn in a Jar: Caramel Apple Jam captures the essence of fall with its rich blend of sweet, caramelized apples and warm spices. This homemade jam is a delightful treat that brings the classic flavors of caramel apples from the county fair into your kitchen. Perfect for spreading on toast, swirling into oatmeal, or dolloping on desserts, this jam is a versatile condiment that adds a cozy touch to any meal or snack, embodying the comfort and nostalgia of autumn.

Why You’ll Love Caramel Apple Jam:

• Rich and Flavorful: Offers a perfect balance of sweet apples and decadent caramel, enhanced with hints of cinnamon and vanilla.
• Homemade Goodness: Nothing beats the satisfaction of creating your own jam with fresh, wholesome ingredients.
• Versatile Use: Beyond breakfast, it can be used in various culinary applications, from glazes to pastry fillings.
• Seasonal Delight: Perfect for capturing the flavor of fall apples in a jar you can enjoy year-round.

Ingredients Notes For Caramel Apple Jam:

• Apples: Choose a mix of tart and sweet apples for a complex, balanced flavor.
• Sugar: A combination of white and brown sugar helps to achieve the caramel-like sweetness.
• Lemon Juice: Adds a necessary acidity to balance the sweetness and help set the jam.
• Spices: Cinnamon, nutmeg, and vanilla extract enhance the jam with warm, aromatic notes.
• Pectin: Used to thicken the jam and achieve the perfect consistency.

Recipe Steps:

1. Prepare the Apples: Peel, core, and finely chop or grate the apples. You should have enough to fill about 4-5 cups.
2. Cook the Jam: Combine the apples with sugars, lemon juice, and spices in a large saucepan. Cook over medium heat, stirring until the sugars dissolve and the mixture begins to simmer.
3. Add Pectin: Follow the instructions on the pectin package, typically involving stirring it into the boiling mixture for a set period.
4. Simmer and Thicken: Continue to cook the jam until it thickens to your liking, often around 20-30 minutes.
5. Jar and Preserve: Ladle the hot jam into sterilized jars, leaving a bit of headspace, then seal and process in a water bath canner to preserve.

Storage Options:

• Refrigerate: Store opened jars in the refrigerator for up to 3 weeks.
• Pantry: Unopened, properly canned jars can be stored in a cool, dark place for up to a year.

How to Make Homemade Caramel Apple Jam Recipe at Home

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Ingredients

 

• ▢ 5 cups apples peeled, cored, and finely chopped (about 4-6 medium apples, good cooking varieties like Granny Smith or Honeycrisp)
• ▢ 2 cups granulated sugar
• ▢ 1 cup brown sugar packed
• ▢ 1/2 cup water
• ▢ 1/4 cup lemon juice
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground cloves
• ▢ 1/2 teaspoon salt
• ▢ 1 package 1.75 ounces powdered fruit pectin
• ▢ 1/2 teaspoon butter to reduce foaming
• ▢ 1 cup heavy cream for the caramel flavor

Instructions

Prepare the Apples:

• Peel, core, and finely chop the apples. You should have about 5 cups of chopped apples.

Cook the Apples:

• In a large pot, combine the chopped apples, granulated sugar, brown sugar, water, lemon juice, cinnamon, nutmeg, cloves, and salt.
• Bring the mixture to a boil over medium heat, stirring frequently.

Add Pectin and Butter:

• Stir in the powdered fruit pectin and butter. Continue to boil for 1 minute, stirring constantly.

Make the Caramel:

• Reduce the heat and slowly stir in the heavy cream. Simmer the mixture, stirring frequently, for about 20-25 minutes, or until it thickens and reaches a jam-like consistency.

Test the Jam:

• To test if the jam is set, place a small amount on a cold plate and refrigerate it for a few minutes. If it thickens to a jam consistency, it’s ready.

Can the Jam:

• While the jam is still hot, ladle it into sterilized jars, leaving a 1/4-inch headspace. Wipe the rims clean, then seal with lids and bands.
• Process the jars in a boiling water canner for 10 minutes (adjust the time for your altitude if necessary).

Store:

• Let the jars cool to room temperature, check for seals, then label and store in a cool, dark place.