Caramel Apple Jam

I absolutely adore this caramel apple jam—it’s like apple pie in a jar, with tender apple pieces woven into buttery caramel sweetness and warm autumn spices.

Why I’ll Love This Recipe

I love that this jam captures the nostalgic flavor of caramel apples in spreadable form. The combination of tart apples, brown sugar, cinnamon and a hint of vanilla feels both cozy and refined. It works beautifully on toast, pancakes, yogurt, or even spooned over ice cream or pork chops. It feels like fall in a jar.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• apples (e.g. Granny Smith or a mix)

• caramel sauce or homemade caramel

• light brown sugar

• granulated sugar

• fresh lemon juice

• vanilla extract

• ground cinnamon

• ground nutmeg

• salt

directions

1. I peel, core and dice the apples into small pieces.

2. In a heavy-bottomed pot, I simmer apples with caramel sauce (store-bought or homemade), brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, and salt over medium heat until the apples soften and the flavors meld.

3. I stir in vanilla extract near the end of cooking for aroma.

4. I continue to cook, stirring occasionally, until the jam thickens to a glossy, spoonable consistency and apple pieces are translucent—about 20–30 minutes.

5. If I plan to can it, I follow water‑bath canning steps: filling hot sterilized jars, leaving headspace, wiping rims, sealing, then processing in boiling water for about 10 minutes.

6. Otherwise, I simply transfer the jam to clean jars and refrigerate immediately.

Servings and timing

• Yields about 7 half-pint jars, depending on batch size.

• Prep time: 10–15 minutes

• Cook time: 20–30 minutes

• Canning processing: 10 minutes (if canning)

• Total time: ~40–60 minutes

Variations

• I sometimes skip pre-made caramel and make a light caramel by melting sugar until golden, then adding apples and liquid—creating my own rich base.

• Occasionally I add bourbon, brandy, or apple cider for deeper flavor. Many home cooks love adding a splash.

• I also try an optional spice blend (extra cinnamon, nutmeg, cloves), or use a mix of apple varieties for texture contrast.

storage/reheating

I store unopened canned jars in a cool, dark place for up to 1 year. Once opened, refrigerated jam stays fresh for 3–4 weeks.
If I skip canning, I refrigerate the jam and use it within a month. Freezing in small jars works well for longer storage.

FAQs

Can I make this without pectin?

Yes! Emma’s version doesn’t use pectin—the jam thickens naturally from caramelization and reduced liquid. Many caramel-apple jam recipes rely on apple pectin and sugar alone for set.

Do I need caramel sauce or can I make caramel from scratch?

Both work. Emma’s recipe allows either store-bought or homemade caramel melted before adding apples. Some versions cook sugar directly into caramel before adding apples for richer depth.

What type of apples should I use?

I prefer tart, crisp apples like Granny Smith, Honey Crisp, Cortland or a blend. They hold texture during cooking and provide balanced sweetness.

Can I can this jam safely?

Yes—if you’d like your jam shelf-stable, I process filled jars in a boiling‑water bath for 10 minutes following safe canning guidelines. Otherwise, keeping it refrigerated for up to about a month is fine.

How can I test if the jam is thick enough?

I spoon a small drop onto a chilled plate—if it wrinkles when pushed after a minute, it’s set; if it’s still runny, I cook a bit longer. Hot jam also thickens upon cooling.

Conclusion

I love making this Caramel Apple Jam—it’s easy yet indulgent, capturing the deep, cozy flavors of caramel apples in a spoonable preserve. Whether on toast at breakfast or drizzled over ice cream at night, it feels like autumn in every bite.

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