Description
This homemade Caramel Apple Jam combines the tartness of apples with the rich sweetness of caramel, creating a luscious spread perfect for toast, desserts, or gift-giving. Made by simmering finely chopped apples with sugars, spices, caramel sauce, and vanilla, this jam offers a delicious balance of flavors and a thick, slightly chunky texture.
Ingredients
Units
Scale
Fruits
- 4 cups peeled, cored, and finely chopped apples (about 6 medium apples, ideally a mix of Granny Smith and Honeycrisp)
Sweeteners & Flavorings
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
Acid
- 1/4 cup lemon juice (freshly squeezed, if possible)
Instructions
- Prepare the Apples: Peel, core, and finely chop the apples into small pieces to ensure they cook down evenly during the jam-making process.
- Combine Ingredients: In a large, heavy-bottomed saucepan, mix together the chopped apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and salt until well combined.
- Cook the Mixture: Place the saucepan over medium-high heat and bring the mixture to a boil. Stir frequently to prevent the sugars from burning or sticking to the bottom.
- Simmer to Thicken: Lower the heat to medium-low and let the mixture simmer for about 25 minutes. Stir occasionally as the apples soften and the jam thickens to avoid sticking.
- Add Vanilla and Caramel: Remove the pan from heat and stir in the vanilla extract and caramel sauce, mixing thoroughly to distribute the rich caramel flavor throughout.
- Check Consistency: For a smoother texture, break down the apple chunks slightly using a potato masher or immersion blender. Leave chunky if you prefer pieces of apple in the jam.
- Jar the Jam: Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, seal tightly, and allow to cool to room temperature.
- Store: Keep the jam refrigerated for up to 3 weeks or process jars in a water bath for 10 minutes to create shelf-stable preserves.
Notes
- Use a mix of tart and sweet apples for balanced flavor and natural pectin.
- Monitor the heat carefully to prevent burning the sugars.
- Caramel sauce can be homemade or store-bought depending on convenience and preference.
- If you want longer storage, be sure to process jars using a proper water bath canning method.
- Optional: Adjust spices to taste — more cinnamon or nutmeg for extra warmth.
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 85
- Sugar: 20g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
