I found various recipes for caramel apple jam online that served as my inspiration. They were extremely tasty, however I adjusted the flavor to make it more caramel-like because it seemed to taste more like apple pie. I hope you like it.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 48 |
| Yield: | 8 half-pint jars |
Ingredients
- 8 half-pint canning jars with lids and rings
- 8 cups Granny Smith apples – peeled, cored, and chopped
- ⅓ cup water
- 1 tablespoon butter
- 3 cups brown sugar
- 2 cups white sugar
- 1 ½ (1.75 ounce) packages powdered fruit pectin
- 1 tablespoon clear butter flavoring (such as Wilton®)
Instructions
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring.
- Pack apple jam into the hot, sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Let stand for 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.
Nutrition Facts
| Calories | 78 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 0 g |
| Sodium | 5 mg |
| Sugars | 19 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
I have macs, cortlands, and gravensteins…. here’s hoping it works out with those
I used apple juice, 2tsp cinnamon 1/2 tsp grated nutmeg 1/2 tsp cloves 1/2 tsp allspice BUT…cid’t make the caramel sauce, thought my family wouldn’t like it. This is a sweet recipe, next year when I’m doing my canning I’ll try the Salted Caramel sauce
I made this with the Cortland apples from our apple picking venture. Very simple to make. Great reviews from everyone! Gave a jar to my coworker to bring home and her husband demanding she get the recipe from me..
Oh My God!! Sooooo good! Love it on toast, and pork
The preserves are wonderful. However, any preserve with fat (in this case, butter) must be processed in a pressure cooker and if not, must be stored,in the freezer. Check with Ball if you doubt me.
I really loved the texture and the flavor (it tasted amazing on banana bread!). The only reason it didn’t get a 5 star is because my husband and my father said they didn’t like it because it was too much of a girly flavor – which they say about everything that is really sweet – so if you prefer a more mellow jam, this may not be the recipe for you.
Great recipe. Used Gala apples from our tree (can’t wait until our Honeycrisp tree produces!) we did add 2 tablespoons of kosher salt – amazing.
It tasted odd. Don’t really care for the fake butter flavor, it was too overpowering.
Delicious!!!! Following other reviewers I made a couple of changes. Caramelized the white sugar (white sugar, water, and lemon juice) before adding apples and brown sugar. I pureed the apples to make them more spreadable. I didn’t have enough granny smiths so I used a combination of granny smith, rome, and golden delicious (all great baking apples that retain their shape). I used the called for amount of pectin and increased the butter flavor (however it tasted just fine without it – so don’t let this stop you from trying the recipe). I also added some salt to cut down on the sweetness and because I like salted caramel. Very very yummy.. It made 8 half pints.
Followed basic recipe using tart apples. Didn’t have “caramel” flavor but I do like this jam.
My Favorite thing about this recipe is the exact canning directions!-Besides the Awesomeness of this jelly!! The 2nd time I made it I caramelized the white sugar before adding it to the apples. I added a little salt too & It has more caramel taste, but is much browner. GREAT way to use up extra apples!
Delicious! Jams are meant to be sweet, and this one was. At the end, I added some applesauce to tone the sweetness down and it was perfect. Great, simple recipe. I may add a sprinkle of cinnamon when I eat it on my toast.
I liked it, but I added a bit of salt to balance the sweetness (more like salted caramel) and omitted the pectin since apples (especially green) don’t need added pectin to make a nice jam-but you need to cook it longer. It’s good-a nice change.
Just finished making 3 batches (30 half pints)!! This is absolutely the best!! Would even be good as a ice cream topping! Thank you!
This tastes heavenly! I was looking for ways to use up a lot of extra apples this year, and someone told me about this recipe. I also made a variation where I added in some rum when I stirred in the sugar. Whichever way you do it, this recipe is sure to impress! Thanks for sharing it.
The directions were very comprehensive and spot on. This is very yummy but VERY, very sweet! I omitted the butter flavoring and added 1 1/2 Tablespoons of apple pie spice.
We made this for Christmas gifts and everyone raved about it. Delish!
My mother in law and I are making jam for Christmas gifts and we LOVE this recipe. We took the cooked apples (before adding sugar and pectin) and put in food processor to make it more like an apple butter and we can’t keep my father in law out of our gifts! I highly recommend this recipe.
This turned out great! I used half granny smith and half gala apples since my family doesn’t love things that are really tart and it was super tasty!
This is really rich and tasty!
Absolutely wonderful! I had purchased some blemished/second picking apples to make applesauce and found I had many left over. I wanted to try something different and this sounded interesting. I’m so glad i tried it! I had read some of the other reviews and was concerned about the sweetness of the end product-especially since I didn’t have tart Granny Smith apples. I went ahead and used the required amount of sugar but I added 1 TB of lemon juice to balance it out. It’s fantastic!