Caramel Apple Jam is a sweet and fruity treat that perfectly blends the warm flavors of caramel with the crisp taste of apples. This jam has a smooth, rich texture with little bits of apple that add a nice bite. It’s like having a little jar of fall magic that you can enjoy all year round.
I love making this jam because it fills the kitchen with a wonderful, cozy smell that reminds me of apple picking and baking in the autumn. It’s simple to make, and the caramel adds a lovely twist that makes the jam feel special. I find that using fresh, crunchy apples really makes a difference in the flavor and texture.
This jam is great spread on toast, swirled into yogurt, or even used as a topping for ice cream or pancakes. Whenever I share it with friends or family, they always ask for more. It feels like a little hug in a jar, and I can’t help but smile every time I open a new batch. You’ll want to keep a jar handy for those moments when you need a sweet pick-me-up.
Key Ingredients & Substitutions for Caramel Apple Jam
Apples: I prefer using Fuji or Gala apples because they balance sweetness and tartness well. You can also use Honeycrisp or Pink Lady. Avoid super soft apples like McIntosh, which can get too mushy.
Butter: Unsalted butter adds rich caramel flavor. If you’re dairy-free, try a vegan butter or coconut oil, but it’ll change the taste a bit.
Sugars: Brown sugar adds depth with its molasses notes. You can swap it for coconut sugar if you want a less sweet, more caramel-like flavor. Granulated sugar is important for the jam’s consistency.
Pectin: This helps the jam set properly. Powdered pectin is most common, but liquid pectin works too—just follow package directions closely. If you want to skip pectin, expect a looser jam that needs longer cooking.
Spices: Cinnamon is key for warmth. Nutmeg is optional but adds a nice touch. Vanilla extract rounds out the flavors beautifully.
How Do You Make the Perfect Caramel Sauce Without Burning It?
Making caramel can be tricky because sugar burns quickly. Here’s how I handle it:
- Use a heavy-bottomed pan to distribute heat evenly.
- Melt butter first, then add both sugars and stir constantly over low heat.
- Keep the heat low–medium and watch for the mixture to turn golden and smooth, about 5-7 minutes.
- Avoid stirring once caramel starts to form color, but gentle stirring can prevent burning.
- Remove from heat as soon as it’s smooth and golden to stop cooking.
These steps help you get smooth caramel that blends perfectly into the apples without bitterness or burnt bits.
Equipment You’ll Need
- Large, heavy-bottomed saucepan – I like this because it heats evenly and prevents burning when making the caramel sauce.
- Sterilized jars and lids – essential for storing the jam safely so it lasts longer.
- Measuring cups and spoons – make sure your measurements are accurate for the best results.
- Wooden spoon or silicone spatula – perfect for stirring thick mixtures without scraping pans.
- Ladle – helps you transfer hot jam into jars carefully and safely.
Flavor Variations & Add-Ins
- Skip the cinnamon and add a pinch of ginger or allspice for a different spice twist—great for a warming flavor.
- Stir in chopped walnuts or pecans before sealing the jars for some crunch and nutty flavor.
- Add a splash of bourbon or caramel liqueur in the final step for an adult version with more depth.
- Use green apples instead of sweet ones for a tangy contrast that balances sweetness nicely.
How to Make Caramel Apple Jam
Ingredients You’ll Need:
Main Ingredients:
- 4 cups peeled, cored, and finely chopped apples (about 4 medium apples, Fuji or Gala work great)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup water
- 1/4 cup unsalted butter (for caramel flavor)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice
- 1 box (1.75 oz) powdered pectin (or 2 tablespoons liquid pectin, adjusted as needed)
Time Needed
This recipe takes about 15 minutes to prep, around 20 minutes to cook the jam, and about 1 hour for boiling the jars and cooling the jam. Overall, plan for about 1.5 to 2 hours from start to finish including sterilizing and processing your jars.
Step-by-Step Instructions:
1. Prepare Jars:
Start by sterilizing your jars and lids in boiling water for about 10 minutes. Let them air dry on a clean towel while you prepare the jam.
2. Cook Apples:
Put the chopped apples, water, and lemon juice into a large, heavy-bottomed saucepan. Cook over medium heat until apples start to soften, about 10 minutes.
3. Make Caramel Sauce:
While apples cook, melt the butter in a separate pan over low heat. Add granulated sugar and brown sugar, stirring constantly. Keep stirring until it turns into a smooth caramel sauce, about 5-7 minutes. Be careful not to let it burn!
4. Combine Caramel and Apples:
Pour the caramel sauce into the softened apples and mix well.
5. Add Pectin and Spices:
Sprinkle powdered pectin evenly over the apple mixture while stirring to avoid lumps. Add cinnamon, nutmeg (if using), and vanilla extract. Bring everything to a full rolling boil over high heat, stirring constantly.
6. Boil and Finish Jam:
Let the jam boil hard for 1-2 minutes, stirring constantly, then remove from heat.
7. Fill Jars and Seal:
Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe rims clean, then seal jars with lids and screw bands on tightly.
8. Process Jars in Boiling Water:
Place sealed jars in a boiling water bath for 10 minutes to ensure a proper seal and safe storage.
9. Cool and Store:
Remove jars and let them cool undisturbed on a towel for about 24 hours. You’ll hear the lids “pop” as they seal. Store the jam in a cool, dark place. Once opened, keep it in the fridge.
Can I Use Frozen Apples for Caramel Apple Jam?
Yes, you can use frozen apples, but thaw them completely and drain any excess water before cooking. This helps prevent the jam from becoming too watery.
How Do I Store Caramel Apple Jam After Opening?
Store opened jam in an airtight container in the refrigerator and use it within 2-3 weeks for the best flavor and freshness.
Can I Skip the Pectin?
Skipping pectin is possible, but your jam will be looser and take longer to set. You’ll need to cook it longer to reduce the liquid and thicken naturally.
How Long Will Sealed Jars Last?
Properly sealed jars stored in a cool, dark place can last up to one year. Always check for signs of spoilage before using.