- 6 cups diced peeled apples (1/8 inch cubes)
- 1/2 cup water
- 1/2 teaspoon butter or margarine
- 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
- In a large kettle, mix apples, water and butter. Cook and stir over low heat until apples are soft. Stir in pectin; bring to a full rolling boil, stirring constantly. Stir in sugars, cinnamon and nutmeg. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 7 half-pints.
Reviews forCaramel Apple Jam
"This jam is delicious. It is really sweet and tastes just like apple pie! It's great as a topping for vanilla ice cream because it has the perfect consistency to drizzle. It's not runny, but isn't set completely. This would make a wonderful gift too!"
"How long does it take for the jam to set? I followed the directions to a t. It's been about 3 hours."
"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???"