Show Subscription Form




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

Caramel Apple Jam Recipe

Publisher Photo
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

Ingredients

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

Nutritional Facts

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

Directions

  1. In a Dutch oven, combine the apples, water and butter. 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.

Reviews for Caramel Apple Jam

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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 :
MY REVIEW
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!! :)

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT