There’s something incredibly heartwarming about the combination of crisp apples, warm spices, and rich caramel. This Caramel Apple Jam recipe is one of those comforting kitchen creations that tastes like fall in a jar but is delicious all year round. Whether you’re spreading it over your morning toast, spooning it into yogurt, or gifting it during the holidays, this jam is bound to win hearts with every bite.

The foundation of this recipe lies in a simple yet irresistible blend of apples, sugar, and spices. What makes this jam really special is the caramel sauce it gives the final product a deep, velvety flavor that sets it apart from your everyday fruit jam. It’s sweet, slightly tart, and spiced just right with cinnamon and nutmeg.

When selecting apples for this jam, I like using a combination of tart and sweet apples for a balanced flavor. Granny Smith apples bring that signature tang, while Honeycrisp or Fuji provide natural sweetness and a lovely texture. You’ll need about 6 medium apples, which gives you roughly 4 cups once peeled, cored, and finely chopped. The finer you chop them, the smoother your final jam will be (though you can leave it chunky if that’s your style).

Now, let’s talk sugar. A mix of white granulated sugar and light brown sugar adds depth and helps with the thickening process. The brown sugar in particular pairs beautifully with the caramel, adding notes of molasses that enhance the cozy, fall inspired flavor.

The process of making the jam is straightforward. Once you combine all the ingredients in a heavy bottomed saucepan apples, both sugars, lemon juice, cinnamon, nutmeg, and a pinch of salt you’ll bring the mixture to a gentle boil. Then reduce the heat and let it simmer. During this time, the apples will soften and the mixture will thicken into a beautiful, spoonable consistency.

Right at the end, you’ll stir in the vanilla extract and caramel sauce. That final step infuses the jam with a luscious caramel aroma and taste that really ties everything together.

After cooking, you can either keep the jam a bit chunky or use a masher or immersion blender to smooth it out. It’s totally your call based on how you like your spreads.

Once you ladle the hot jam into sterilized jars, you have two choices: either store it in the refrigerator for immediate use (up to 3 weeks) or process it in a water bath to make it shelf-stable for several months.

🍯 Tips & Tricks for Perfect Caramel Apple Jam

• Apple Texture Tip: Chop the apples finely for a smoother jam or leave them in small chunks if you prefer texture.
• Caramel Choice: Store-bought caramel works just fine, but if you have time, homemade caramel adds a next-level richness.
• Smooth or Chunky? Use a potato masher or immersion blender to get the consistency just right for your preferences.
• Preservation Note: Want it to last longer? Water bath canning for 10 minutes gives you shelf stability perfect for gifting!
• Flavor Enhancer: Don’t skip the vanilla it adds a subtle warmth that complements the caramel and spices beautifully.

Caramel Apple Jam

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Servings

4

cup

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 4 cups finely chopped apples (peeled and cored about 6 medium apples; a mix of tart and sweet varieties like Granny Smith and Honeycrisp works best)

• 2 cups white granulated sugar

• 1 cup light brown sugar

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp salt

• 1/4 cup lemon juice (preferably fresh)

• 1 tsp vanilla extract

• 1/2 cup caramel sauce (store-bought or homemade)

Directions

• Prep the Apples: Peel, core, and finely chop your apples.
• Mix Ingredients: Combine apples, both sugars, lemon juice, cinnamon, nutmeg, and salt in a heavy bottomed saucepan.
• Cook: Bring the mixture to a boil over medium high heat, stirring often to avoid burning.
• Simmer: Lower the heat and simmer for about 25 minutes until apples soften and jam thickens.
• Finish with Flavor: Remove from heat. Stir in the vanilla extract and caramel sauce.
• Texture Adjustments: Blend or mash if a smoother texture is desired.
• Jar It Up: Pour into sterilized jars, leaving 1/4 inch headspace. Seal.
• Store: Refrigerate for up to 3 weeks or water bath process for 10 minutes to store long term.

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