- 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
- 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.
- 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.
- 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.
Reviews for Caramel Apple Jam
"I made this jam this fall and now have tons of it. So we thought we would make up gift baskets for Christmas. Do you have any suggestions as to what else to put in the basket besides the jam? I will be honest, I eat it on vanilla ice cream. What about a blonde brownie mix or something like that?"
"the recipe gives 6cups of fruit. also 5cups of sugar; (2 3). normally in JAM recipes, one uses 1/2 (half) the WEIGHT of the fruit (NOT the volume!) AFTER boiling, in sweetness; that can be honey, Splenda or a combination. SO, keep in mind, 6cups of fruit is NOT the same as 6cups of sugar IN WEIGHT!!(and to give you another example: a cup  of TABLE salt is not the same WEIGHT as a cup  of KOSHER salt!)"
"How much chunky homemade apple sauce would you use for this recipe?"
". 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!!"
"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."
"My absolute favorite jam recipe ever!!!!!"
"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..."
"i never try yet , but i would love make it for my wedding give aways, can use the apples with out peeling it???"
"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!! :)"
"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."