Description

This Caramel Apple Jam is a sweet and spiced homemade preserve perfect for fall. Made with fresh, peeled apples, brown and granulated sugar, warm cinnamon and nutmeg, and a hint of vanilla extract, this jam offers a delightful caramel flavor that’s perfect for spreading on toast, biscuits, or stirring into yogurt and oatmeal. The recipe includes instructions for easy stovetop cooking and optional canning to preserve your jam for longer storage.

Ingredients

Scale

Fruit Base

4 cups peeled and finely chopped apples (about 4–5 medium apples)
2 tablespoons lemon juice
1/2 cup water

Jam Mixture

1 package (1.75 oz) fruit pectin (like Sure-Jell)
2 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract

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Instructions

Prepare Apples: In a large saucepan, combine the chopped apples, lemon juice, and water. Cook over medium heat for 5–7 minutes, stirring occasionally, until the apples begin to soften. Use a potato masher to lightly mash the apples to your preferred texture.
Add Pectin and Sweeteners: Stir in the fruit pectin and bring the mixture to a rolling boil, stirring constantly. Add the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Return to a full boil and cook for 1–2 minutes, stirring constantly, until the sugar is fully dissolved and the mixture thickens slightly. Remove from heat and stir in the vanilla extract.
Jar and Preserve: Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids. If canning, process jars in a boiling water bath for 10 minutes. If not canning, let the jam cool and store it in the refrigerator for up to 3 weeks.

Notes

Use firm, tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
This jam is delicious on toast, biscuits, pancakes, or stirred into yogurt or oatmeal.
Ensure jars and lids are properly sterilized before filling to safely preserve the jam when canning.