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Caramel Apple Jam

 Caramel Apple Jam
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
56 ServingsPrep: 30 min. Process: 10 min.


  • 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.

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Caramel Apple Jam (continued)

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