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Caramel Apple Jam Recipe
Caramel Apple Jam Recipe photo by Taste of Home

Caramel Apple Jam Recipe

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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. —Robert Atwood, West Wareham, Massachusetts
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES:56 servings
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES: 56 servings


  • 6 cups diced peeled apples (1/8-inch cubes)
  • 1/2 cup water
  • 1/2 teaspoon butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 3 cups sugar
  • 2 cups packed brown sugar

Nutritional Facts

2 tablespoons equals 83 calories, trace fat (trace saturated fat), trace cholesterol, 4 mg sodium, 21 g carbohydrate, trace fiber, trace protein.


  1. In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  2. Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.
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.
Originally published as Caramel Apple Jam in Cookin' Up Country Breakfasts Cookbook 1994, p50

Nutritional Facts

2 tablespoons equals 83 calories, trace fat (trace saturated fat), trace cholesterol, 4 mg sodium, 21 g carbohydrate, trace fiber, trace protein.

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Reviewed Sep. 25, 2015

"I made this recipe twice. The first time before reading the other reviews so I panicked about such a small amount of liquid. I added about a quarter cup of water. It worked out OK. The second time I did exactly as instructed and I can't tell the difference between the 2 batches. Yes the apple and pectin mix is rather dry. It feels more like a saute than a boil but it still works great! Yes it is a very sweet recipe and no I don't get a caramel flavor but it tastes like apple pie on a biscuit. Or whatever you put it on. I am planning on making this many times again in the future. I got 6.5 half pint jars from first batch and 6 from the second batch. Being high altitude I process a minimum of 15 minutes. I love this recipe."

Reviewed May. 22, 2015

"My absolute favorite jam recipe ever!!!!!"

Reviewed Sep. 9, 2014

"Oh lordy this is sweet, I understand that jams are full of sugar but this takes it to another diabetes-inducing level, sorry , this recipe just isn't for me..."

Reviewed Aug. 31, 2014

"i never try yet , but i would love make it for my wedding give aways, can use the apples with out peeling it???"

Reviewed Nov. 13, 2013

"Would like to see more recipes like this using Splenda or something else other than sugar.

We that need to cut down on sugar like to have things like this also. Thanks!! :)"

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