Description

This Caramel Apple Jam is a luscious, sweet spread perfect for fall, combining the natural tartness of apples with rich caramel flavors and warm spices. Ideal for toast, pancakes, or as a dessert topping, this jam balances sweetness and spice for a comforting seasonal treat.

Ingredients

Scale

Fruits and Acid

3 cups peeled and finely chopped apples (about 4 medium apples, preferably Granny Smith, Honeycrisp, or Fuji)
1 tablespoon lemon juice

Sweeteners and Fats

1 cup granulated sugar
1 cup light brown sugar (packed)
4 tablespoons unsalted butter

Spices and Flavorings

½ teaspoon ground cinnamon
¼ teaspoon sea salt
½ teaspoon vanilla extract

Liquids

¼ cup water

Instructions

Prep the Apples: Peel, core, and finely chop the apples. Use firm varieties such as Granny Smith, Honeycrisp, or Fuji to ensure good texture and natural pectin. Toss the chopped apples with lemon juice to prevent browning and keep the apples bright.
Begin the Caramel Base: In a medium saucepan, combine granulated sugar, brown sugar, butter, and water. Heat over medium heat, stirring occasionally, until the sugars melt and the mixture bubbles and caramelizes, about 3 to 5 minutes.
Add Apples and Spices: Add the chopped apples, cinnamon, and sea salt to the caramel mixture and stir to coat the apples evenly. Reduce heat to medium-low and cook, stirring frequently, for 30 to 35 minutes until the apples break down and the mixture thickens to a chunky jam consistency.
Finish with Vanilla: Stir in the vanilla extract and cook for another 2 to 3 minutes. For a smoother jam, use an immersion blender or potato masher to break down the apple pieces further according to your preference.
Store or Can: Spoon the hot jam into sterilized jars, seal tightly, and allow them to cool. Refrigerate for up to 3 weeks or process jars in a boiling water bath for 10 minutes to create shelf-stable jam suitable for gifting or pantry storage.

Notes

Choose firm apple varieties with high pectin content for better jam consistency.
If you prefer a less chunky jam, blend after cooking.
Adjust cinnamon to taste for a spicier or milder flavor.
Ensure jars are sterilized to safely store jam long-term.
Refrigerated jam lasts about 3 weeks; canned jam can last up to a year if stored properly.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Jam, Spread
Method: Stovetop simmering
Cuisine: American

Nutrition

Serving Size: 2 tablespoons (about 40g)
Calories: 110
Sugar: 22g
Sodium: 45mg
Fat: 3.5g
Saturated Fat: 2.2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 22.5g
Fiber: 1g
Protein: 0.2g
Cholesterol: 10mg

Keywords: caramel apple jam, fall jam recipe, homemade apple spread, apple preserves, caramel spread