Caramel Apple Jam is a sweet and sticky treat made from fresh apples and rich caramel flavors. It’s like having a bit of fall sunshine captured in a jar with soft chunks of apple and a buttery caramel twist that makes every spoonful feel special.
I love making this jam when apples are at their best in the fall. The smell of caramel slowly cooking together with apples fills my kitchen with cozy, comforting scents that remind me of apple picking trips and family gatherings. It’s one of those recipes that’s so simple to make but makes me feel like I’ve created something really wonderful.
My favorite way to enjoy caramel apple jam is spreading it over warm toast or dolloping it on top of yogurt or ice cream. It’s also a big hit when served as a gift because who doesn’t love a homemade jar of something sweet and tasty? If you want a little extra touch, try stirring in a pinch of cinnamon—just enough to highlight the apple without overpowering that lovely caramel flavor.
Key Ingredients & Substitutions
Apples: Tart apples like Granny Smith give a nice balance to sweetness. If you prefer sweeter jam, try Fuji or Honeycrisp. Mixing types can add interesting flavor and texture.
Brown Sugar: This adds the caramel flavor. Light or dark brown sugar both work, but dark gives a deeper molasses taste. For a less sweet version, reduce brown sugar slightly.
Lemon Juice: Crucial to keep the jam’s color bright and help it set. If fresh lemon isn’t available, bottled lemon juice is fine, but fresh is best.
Butter: Adds richness and mimics caramel smoothness. You can skip it if dairy-free, but jam won’t have the same buttery finish.
Pectin: Powdered fruit pectin helps the jam set properly. If you want a softer jam, use less pectin or cook longer to evaporate liquid.
How Do You Get the Perfect Caramel Flavor Without Burning?
Making caramel flavor in jam can be tricky because sugar can burn fast. Here’s what helps:
- Cook apples gently with sugars and water over medium heat, stirring so sugar dissolves evenly.
- Use brown sugar added early for that caramel taste without needing to caramelize sugar separately.
- After boiling jam with pectin, stirring in butter and vanilla off the heat gives the smooth caramel richness without risking burning.
- Keep an eye on the jam’s color and smell—it should be golden brown with a sweet aroma, not dark or bitter.
Equipment You’ll Need
- Large heavy-bottomed saucepan – I prefer this because it heats evenly and prevents burning. Perfect for simmering apple mixture.
- Wooden spoon or heatproof spatula – Great for stirring without scratching your pan and keeping everything mixing well.
- Jar funnel and ladle – Makes filling jars tidy and mess-free, especially when transferring hot jam.
- Sterilized glass jars with lids – Essential for storing your jam safely and preserving it longer.
- Water bath canner or large pot – Needed for processing jars and sealing for storage.
Flavor Variations & Add-Ins
- Use cinnamon sticks instead of powder for a warm spice infusion while cooking—adds depth to the flavor.
- Stir in chopped nuts or crushed cookies after cooking for added crunch and texture.
- Mix in a splash of bourbon or apple brandy for a boozy twist, great for adult treats.
- Try adding a spoonful of honey or maple syrup instead of some of the sugar for a different sweetness profile.
How to Make Caramel Apple Jam
Ingredients You’ll Need:
Main Ingredients:
- 4 cups peeled, cored, and finely chopped apples (about 4 medium apples, tart varieties like Granny Smith or a mix)
- 2 cups granulated sugar
- ½ cup packed brown sugar (for caramel flavor)
- ½ cup water
- 2 tablespoons lemon juice (to preserve color and add brightness)
- 1 teaspoon cinnamon (optional, for warm spice)
- ½ teaspoon vanilla extract (to enhance caramel notes)
- 2 tablespoons unsalted butter (to add richness and mimic caramel)
- 1 (1.75 oz) pouch powdered fruit pectin (such as Sure-Jell), for setting jam
How Much Time Will You Need?
This recipe takes about 20-25 minutes of active cooking time. Plus, you’ll need additional time for sterilizing jars and allowing the jam to cool and thicken properly—about a few hours total if including prep and cooling.
Step-by-Step Instructions:
1. Prepare the Apples:
Peel, core, and finely chop your apples into small pieces. Having smaller apple pieces helps them soften easily and blend well in the jam.
2. Cook the Apple Mixture:
In a large, heavy-bottomed saucepan, put the chopped apples, granulated sugar, brown sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the apples are soft and the sugar is fully dissolved—this usually takes about 10 to 15 minutes.
3. Add Pectin and Flavorings:
If you’re using cinnamon, stir it in now. Then, sprinkle in the powdered fruit pectin following the package instructions. Bring the mixture to a full rolling boil — a boil that can’t be stirred down — and keep boiling hard for 1 minute while stirring constantly.
4. Finish the Jam:
Remove the pan from heat and stir in the unsalted butter and vanilla extract until the butter melts completely. This adds a lovely buttery, caramel-like richness to your jam.
5. Jar and Preserve:
Use a ladle and funnel to pour the hot jam into sterilized glass jars, leaving about ¼-inch space at the top. Wipe any spills off the jar rims and seal with lids. Process the jars in a boiling water bath for 10 minutes to preserve the jam for longer storage.
6. Cool and Store:
Take the jars out carefully and let them cool to room temperature. The jam will thicken as it cools. Store your sealed jars in a cool, dark place. Once opened, keep the jam in the refrigerator and enjoy within a few weeks.
This caramel apple jam is perfect on warm toast, fluffy biscuits, or as a sweet topping for ice cream or yogurt. Savor the rich, buttery caramel flavor combined with tender apple pieces with every spoonful!
Can I Use Frozen Apples for This Jam?
Yes, you can use frozen apples! Just make sure to thaw them completely and drain any excess liquid before cooking to avoid a watery jam.
How Long Will This Jam Keep?
Unopened and properly canned jars can last up to a year stored in a cool, dark place. Once opened, keep the jam refrigerated and use it within 3 to 4 weeks.
Can I Skip the Butter?
You can omit the butter if you prefer a dairy-free version, but keep in mind it adds richness and helps create that signature caramel flavor.
What If I Don’t Have Powdered Pectin?
You can make jam without pectin, but it may take longer to thicken and have a softer set. Just cook the apples and sugars longer until the mixture reaches the desired consistency.
