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

Caramel Apple Jam Recipe

Read Reviews
4 18 21
Publisher Photo
The flavor of apples, brown sugar, cinnamon and nutmeg come together in this spreadable treat. The jam is a must-have at our breakfast table. —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 tablespoon: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 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

Reviews for Caramel Apple Jam

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
homecookie User ID: 3064048 244596
Reviewed Feb. 28, 2016

". I did nothing to this recipe to change It. Tastes like it's supposed to. Love it.Thank you Robert for such a wonderful recipe!!! I will make again. Oh I forgot,I did also add just a little more water 1/2 cup. I think the kind of Apple determines the water,seems like certain ones take more water. Stoves are different also I used a glass top,they get hotter at times. But still the fact remains your jam rocks!!"

Ileea User ID: 7938305 233432
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."

cbenne12 User ID: 7424916 226737
Reviewed May. 22, 2015

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

lmn94 User ID: 7979417 20121
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..."

mpteichroeb User ID: 7963570 40109
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???"

luvbears59 User ID: 786163 19441
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!! :)"

jahomey User ID: 6873460 39382
Reviewed Oct. 20, 2013

"this was way easier to make than apple butter and tasted just like it but better because of the apple chunks. I also used apple cider instead of water-1 cup and half light brown sugar half dark. it had a deep rich color. this is a definite keeper jam recipe for me."

Hot Dodge User ID: 6835688 19638
Reviewed Oct. 16, 2013

"This was really easy to prepare. I agree with the other reviewers in that I added about another half cup of water. The apples off my trees weren't as juicy, so more water was good. Also it is mighty sweet. Next time I think I might cut back a little on the white sugar like maybe 1/4 to 1/2 cup less then 3. I had used a combo of dark and light brown sugar too. This would be really good with biscuits or homemade bread. It's got a nice flavor."

linsvin User ID: 1584655 19440
Reviewed Oct. 14, 2013 Edited Oct. 19, 2013

"I too just made the jam. I wish I would have read the reviews before preparing. It definitely needed more water to properly bring it to a rolling boil. I make a lot of different jams throughout the season. This one is terrific! I would suggest using it more as a topping on waffles and pancakes too. Ok...made a second batch adding 1/2 cup more water. Did not like the consistency, fruit floated to the top,1/4 of the bottom was all syrup. Just finished my 3rd batch. Went back to the original recipe....perfection! When adding the pectin it is very hard to see a rolling boil but I turned the heat up and stirred constantly for about 3 minuted. Then added my sugars and stirred till second rolling boil. Turned out perfect!"

julepjamco User ID: 7443416 43622
Reviewed Oct. 14, 2013

"Made this jam today and you really do need at least 1 cup of water to properly cook the apples. The taste is great and is reminiscent of apple pie. I also like the chunky apples!"

Loading Image