Canning Caramel Apple Jam Recipe

Introduction

Fall brings with it crisp air, colorful leaves, and the irresistible aroma of apples and caramel wafting through the kitchen. If you love the comforting flavors of caramel apples, this Caramel Apple Jam captures that same cozy sweetness in a spreadable form. It’s perfect for toast, pancakes, or even as a filling for pastries.

This recipe combines fresh apples, sugar, butter, and a hint of caramel flavor for a rich and indulgent preserve that tastes like dessert in a jar. The canning process ensures you can enjoy this autumn treat all year long — whether for breakfast or as a thoughtful homemade gift.

Canning Caramel Apple Jam is simple enough for beginners yet impressive enough to serve at any holiday table. With the right ingredients and a little patience, you’ll have golden jars of jam ready to savor or share.

⏰ Cooking Time & Serving

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Canning Time: 10 minutes

• Total Time: ~1 hour 20 minutes

• Servings: Makes about 6 half-pint (8 oz) jars

🧂 Ingredients

For the Jam:

• 6 cups finely chopped peeled apples (about 6–7 medium apples, preferably Honeycrisp or Fuji)

• ½ cup water

• 2 tbsp lemon juice (freshly squeezed)

• 1 package (1.75 oz) fruit pectin (powdered)

• 4 cups granulated sugar

• ½ cup packed brown sugar

• 1 tsp ground cinnamon

• ¼ cup unsalted butter (to reduce foaming)

• ½ tsp vanilla extract

• ¼ cup caramel sauce (homemade or store-bought)

For Canning:

• 6 sterilized half-pint mason jars

• Lids and rings, sterilized

• Boiling-water canner or large stockpot

👩‍🍳 How to Make Caramel Apple Jam

Step 1: Prepare the Apples

1. Wash, peel, core, and finely chop your apples. You should have about 6 cups of fruit.

2. In a large stainless-steel pot, combine apples, water, and lemon juice.

3. Simmer over medium heat for about 10 minutes or until apples are tender, stirring occasionally.

Step 2: Add Pectin and Sugars

4. Stir in the powdered pectin. Bring the mixture to a full rolling boil that can’t be stirred down.

5. Add both the granulated and brown sugars all at once. Stir continuously to dissolve the sugar.

Step 3: Boil to Thicken

6. Return to a full rolling boil and cook for 1 minute, stirring constantly.

7. Remove from heat. Skim off any foam. Stir in butter, cinnamon, vanilla, and caramel sauce.

Step 4: Fill the Jars

8. Ladle hot jam into sterilized jars, leaving ¼-inch headspace.

9. Wipe rims clean, place lids on, and screw bands fingertip-tight.

Step 5: Process for Canning

10. Process jars in a boiling-water canner for 10 minutes (adjust for altitude if necessary).

11. Remove jars and cool for 24 hours. Check seals — lids should not flex up and down when pressed.

12. Label and store in a cool, dark place for up to 1 year. Refrigerate after opening.

📝 Notes

• Use firm, sweet-tart apples like Honeycrisp, Gala, or Braeburn for the best texture and flavor.

• You can substitute the caramel sauce with dulce de leche for a deeper caramel flavor.

• If the jam seems runny after canning, let it sit for 24–48 hours — it will thicken as it cools.

• Always use sterilized jars and new lids for safe preservation.

❓ FAQs

Q1: Can I make this jam without pectin?
Yes, but it will require longer cooking time and may have a softer set. Apples naturally contain pectin, but commercial pectin ensures consistent results.

Q2: How long does it last?
Properly canned jam lasts up to 1 year in a cool, dark pantry. Once opened, refrigerate and use within 3–4 weeks.

Q3: Can I freeze instead of canning?
Absolutely! Pour the jam into freezer-safe containers, leaving ½-inch space at the top, and freeze for up to 6 months.

Q4: What’s the best way to serve it?
Spread on warm toast, swirl into oatmeal or yogurt, spoon over pancakes, or serve as a glaze for pork or chicken.

🧮 Nutrition Information

(Values are approximate and may vary based on exact ingredients used.)

⚠️ Disclaimer

This Caramel Apple Jam is a sweet, indulgent treat best enjoyed in moderation. Individuals with dairy allergies or lactose intolerance should use dairy-free butter and caramel alternatives. Always follow safe canning practices and check for proper seals before consuming.