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I created this recipe one year when I had excess apples. The brown sugar gives the jam a wonderful caramel taste. I'm a retired master baker and cook who enjoys preparing Southern dishes for my wife of 48 years, two sons and five grandchildren.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 2 tablespoons equals 83 calories, trace fat (trace saturated fat), trace cholesterol, 4 mg sodium, 21 g carbohydrate, trace fiber, trace protein.
Originally published as Caramel Apple Jam in Cookin' Up Country Breakfasts Cookbook , p50
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Reviewed on Sep. 06, 2011 by nikkiadams
Very delicious but I didn't think it tastes much like caramel apples. More like apple pie. This jam makes great gifts.
Reviewed on Aug. 30, 2011 by saleema88
great recipe
Reviewed on Jan. 03, 2011 by March18
I don't like my jams chunky so i used a hand blender to make it creamy. This recipe is wonderful but very sweet
Reviewed on Sep. 30, 2010 by Concora
This was so good!! The apples were still chunky!! My family loved it.
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