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Caramel Apple Jam Recipe

Caramel Apple Jam Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Caramel Apple Jam

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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!!"

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!! :)"

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."

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."

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!"

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!"

Reviewed Sep. 25, 2013

"Awesome recipe! I used apple cider instead of water, but other than that I didn't change a thing and it's a wonderful jam. Really sweet, but that's what jams supposed to be right?"

Reviewed Sep. 17, 2013

"I made this recipe two days ago. the 1/2 cup of water is not enough because the apples soak it up. It is not possible to bring apples to a "rolling boil" so I had to add about 1/4 to 1/2 c more of water. However I was worried about burning the apples so I don't think I cooked them long enough.

The recipe needs some tweaking. Flavor-wise it turned out really well."

Reviewed Aug. 26, 2012

"This is so good, I will definitely be making it again...I also think I would use a little chopper to get the apples more fine, but it was good as is...Very sweet, and yummy!"

Reviewed Jul. 25, 2012

"It's was very good. Little on the sweet side. It was very chunky, so I put half the mixture in a blender to chop it up finer, and kept the other half the way it was so it would be only a little chunky."

Reviewed Sep. 6, 2011

"Very delicious but I didn't think it tastes much like caramel apples. More like apple pie. This jam makes great gifts."

Reviewed Aug. 30, 2011

"great recipe"

Reviewed Jan. 3, 2011

"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 Sep. 30, 2010

"This was so good!! The apples were still chunky!! My family loved it."

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