Caramel apple jam is like capturing autumn in a jar. Growing up, my family would make this delicious spread every fall with freshly picked apples. It’s a wonderful way to enjoy the sweet flavors of caramel and cinnamon, all while preserving the essence of a favorite seasonal treat. Whether it’s breakfast on toast, a topping for desserts, or a unique gift, this jam offers a delightful twist.
This jam features a smooth and rich sweetness, complemented by warm spices. It’s perfect for anyone who loves the classic flavors of caramel apples while wanting to add a homemade touch to their pantry. Plus, with a mix of succulent apples and gooey caramel, you’d be hard-pressed to resist a spoonful!
Why you’ll love caramel apple jam
- Captures the essence of fall in every jar.
- Rich, sweet flavor with warm spices.
- Versatile for breakfast or dessert toppings.
- Great for gifting or holiday celebrations.
- Simple to make with minimal dishes.
What ingredients do I need for caramel apple jam?
- 4 cups of apples, peeled and diced
- 1 cup of granulated sugar
- 1 cup of caramel sauce
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 cup of lemon juice
- 1 packet of fruit pectin
Ingredient notes & swaps:
- Apples: Use tart varieties like Granny Smith for added contrast.
- Sugar: Can substitute with brown sugar for a deeper flavor.
- Caramel sauce: Homemade can elevate the taste.
- Cinnamon & nutmeg: Add more or fewer spices to suit your taste.
How do I make caramel apple jam step-by-step?
To create this indulgent jam, combine fresh apples with sugar, caramel, and spices, then cook until bubbling before sealing in jars. Follow these steps:
- Begin by preparing your canning jars and lids according to the manufacturer’s instructions.
- In a large pot, combine the diced apples, sugar, caramel sauce, cinnamon, nutmeg, and lemon juice.
- Cook over medium heat, stirring occasionally, until the apples are soft and the mixture begins to bubble.
- Stir in the fruit pectin and bring the mixture to a rolling boil.
- Boil for 1-2 minutes, stirring constantly.
- Remove from heat and ladle the hot jam into prepared jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean cloth, place the lids on top, and screw on the bands.
- Process the jars in a boiling water bath for 5-10 minutes.
- Once processed, let them cool completely on a clean towel or cooling rack.
- Store in a cool, dark place or give as gifts!
Pro Tip: Ensure your jars and lids are sterilized before use to prevent spoilage.
Visual doneness cues: Look for a thick jam consistency and a rich caramel color that fills the kitchen with a cozy scent.
How should I serve it?
Caramel apple jam is incredibly versatile. Spread it on warm toast for breakfast, dollop it on pancakes or waffles, or use it as a filling for pastries. You can even blend it into yogurt for a sweet afternoon treat. Consider garnishing with freshly sliced apples or a sprinkle of cinnamon for a beautiful presentation.
Can I make it ahead? How do I store and reheat it?
Absolutely! This jam can be stored in a cool, dark place for up to a year. Once opened, it’s best kept in the refrigerator for up to three weeks. To easily use it, simply scoop out what you need and spread it cold – no need for reheating!
How do I fix common issues?
If your jam comes out too runny, you can return it to the pot and add a bit more fruit pectin, then re-boil briefly. For overly sweet jam, try balancing it out with a bit more lemon juice. If it’s too thick after cooling, just add a splash of water and stir until smooth.
What variations can I try?
Feel free to experiment with flavors! You can add vanilla extract for a sweeter note or mix in dried fruits like cranberries or raisins. For a spicier twist, consider adding a pinch of ginger or cloves. You can also substitute the apples with pears for a different fruit profile that still pairs beautifully with caramel.
FAQs
Can I use frozen apples for this jam?
Yes, frozen apples can be used, but thaw them first and drain excess liquid to prevent the jam from becoming too watery.
How long does homemade caramel apple jam last?
When sealed properly, it can last up to a year in a cool, dark place. Once opened, store in the refrigerator for up to three weeks.
Can I can it without pectin?
It’s possible, but using pectin helps ensure the proper texture and thickness of the jam. You may need to adjust the cooking time if omitting it.
Caramel Apple Jam
Ingredients
Method
- Begin by preparing your canning jars and lids according to the manufacturer's instructions.
- In a large pot, combine the diced apples, sugar, caramel sauce, cinnamon, nutmeg, and lemon juice.
- Cook over medium heat, stirring occasionally, until the apples are soft and the mixture begins to bubble.
- Stir in the fruit pectin and bring the mixture to a rolling boil.
- Boil for 1-2 minutes, stirring constantly.
- Remove from heat and ladle the hot jam into prepared jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean cloth, place the lids on top, and screw on the bands.
- Process the jars in a boiling water bath for 5-10 minutes.
- Once processed, let them cool completely on a clean towel or cooling rack.