Caramel Apple Jam

Why You’ll Love This Recipe

I love Caramel Apple Jam because I get a satisfying combination of tender, sweet-tart apples and rich, buttery caramel in every spoonful. Cinnamon, vanilla, and a squeeze of lemon keep the flavor warm and balanced, while the caramel adds a deep, toasty sweetness that tastes like fall.

I also appreciate how easy this recipe is to make. Apples are naturally high in pectin, so I don’t need any store-bought pectin, and I cook everything in one pot, which means I get a homemade jam with minimal cleanup.

Another reason I keep this recipe in my rotation is its flexibility. I can use different apples, adjust the sweetness, and serve the jam on breakfast dishes, desserts, or gift jars for the holidays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Caramel

• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream, at room temperature
• 2 tablespoons unsalted butter

For the Apple Jam

• 2 pounds (900 g) apples (about 5 medium), peeled, cored, and finely diced (about 4 cups)
• 1/2 cup packed light brown sugar
• 3 tablespoons fresh lemon juice
• 1/2 cup unsweetened apple juice or cider
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg, optional
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract

For Serving

• Buttered toast, biscuits, or English muffins
• Oatmeal, Greek yogurt, or pancakes
• Vanilla ice cream
• Cheese board with sharp cheddar or brie

Directions

1. I place a small plate in the freezer. I use it later to test whether the jam has set.
2. I peel, core, and finely dice the apples into pieces about 1/4 inch wide. Smaller pieces break down faster and give the jam a better texture. I toss them with the lemon juice so they don’t brown.
3. In a large, heavy-bottomed pot or Dutch oven, I combine the granulated sugar and water. I cook over medium heat without stirring, swirling the pot occasionally, for 6–8 minutes until the sugar turns a deep amber color.
4. I remove the pot from the heat and carefully pour in the cream, stirring constantly. The caramel will bubble up and steam, so I take care to stand back and use a long-handled spoon. I stir in the butter until smooth.
5. I return the pot to medium heat and add the apples, brown sugar, apple juice, cinnamon, nutmeg, and salt. The caramel may harden slightly at first, but it will melt again as the mixture heats up.
6. I bring the mixture to a gentle boil, stirring until the caramel dissolves completely. I then reduce the heat to medium-low and simmer for 25–30 minutes, stirring often and mashing the apples with a potato masher as they soften.
7. As the jam thickens, I stir more frequently so it doesn’t scorch on the bottom. The bubbles will get slower and thicker.
8. To test the set, I place a small spoonful of jam on the frozen plate, return it to the freezer for 1 minute, and push it with my finger. If it wrinkles and holds its shape, the jam is ready. If it’s runny, I cook it for 5 more minutes and test again.
9. I remove the pot from the heat and stir in the vanilla extract.
10. I let the jam cool for 10 minutes, then ladle it into clean jars. I let the jars cool completely, since the jam thickens as it cools, then cover and refrigerate.

Servings and Timing

I get approximately 2 1/2 cups of jam, which serves about 20 as a spread.

• Servings: About 2 1/2 cups (twenty 2-tablespoon servings)
• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: About 50 minutes, plus cooling time

The exact cooking time depends on the juiciness of the apples and the width of my pot, so I rely on the plate test rather than the clock.

Variations

• Salted Caramel Apple Jam: I increase the salt slightly and finish the jam with a pinch of flaky sea salt on top of each jar.
• Spiced Apple Pie Jam: I add a pinch of ginger, cloves, and allspice for a warm, pie-like flavor.
• Bourbon Caramel Apple Jam: I stir in 1 tablespoon of bourbon with the vanilla at the end.
• Pear Caramel Jam: I replace half of the apples with ripe pears for a softer, more floral flavor.
• Smooth Caramel Apple Butter Style: I blend the finished jam with an immersion blender for a silky texture.
• Dairy-Free Version: I use coconut cream and dairy-free butter in place of the cream and butter.

Storage/Reheating

I prefer eating Caramel Apple Jam within the first few days because the caramel flavor is at its brightest, but it keeps well in the refrigerator.

I let the jam cool completely, then transfer it to clean, airtight jars and refrigerate it promptly. I keep it refrigerated for up to 2 weeks.

If the jam is too firm after chilling, I warm a spoonful in the microwave for a few seconds, or stir in a splash of warm water or apple juice to loosen it. I serve it cold, at room temperature, or warmed over ice cream, pancakes, or baked brie.

I can freeze the jam in freezer-safe jars or containers, leaving about 1/2 inch of room at the top for expansion, for up to 3 months. I thaw it overnight in the refrigerator.

This is a small-batch refrigerator jam, not a shelf-stable recipe, because it contains cream and butter. I don’t use it for water-bath canning.

FAQs

What apples work best for caramel apple jam?

I like a mix of tart and sweet apples, such as Granny Smith, Honeycrisp, Fuji, or Braeburn. Tart apples add balance and natural pectin, while sweeter apples give the jam a softer, more mellow flavor.

Why did my caramel seize or harden when I added the cream?

This usually happens when the cream is too cold. I use room-temperature cream and pour it in slowly while stirring. If the caramel hardens, I keep stirring over medium heat until it melts again.

How do I know when the jam is done?

I use the frozen plate test: a small spoonful placed on a cold plate should wrinkle when pushed with a finger. I can also check that the jam coats the back of a spoon and the bubbles have become slow and thick.

Do I need to peel the apples?

Yes. Apple peels can turn tough and chewy in jam. I peel the apples, though I can save the peels and cores to make apple scrap tea or stock.

Why is my jam runny?

It probably needs more time. I cook it for another 5 to 10 minutes and test it again on the cold plate. I keep in mind that jam also continues to thicken as it cools.

Conclusion

Caramel Apple Jam is one of my favorite ways to turn a bag of fall apples into a thick, buttery, and satisfying spread. Tender apples, rich caramel, and warm cinnamon come together for a jam that feels special but takes hardly any effort.

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This Caramel Apple Jam tastes like a caramel apple in a jar. Tender apples are cooked down with brown sugar, butter, cinnamon, and a splash of vanilla until thick, spreadable, and caramel-sweet. It is easy to make on the stove in about 40 minutes with no pectin. Spread it on toast, biscuits, or pancakes, or spoon it over yogurt and ice cream.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 3 cups (48 tablespoons)
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Ingredients

• 2 pounds (900 g) apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and finely chopped
• 1 cup (200 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 ml) apple cider or water
• 3 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Place a small plate in the freezer to use later for testing the set.
2. In a large, wide pot, combine the chopped apples, brown sugar, granulated sugar, apple cider, lemon juice, cinnamon, and salt. Stir and let sit for 10 minutes.
3. Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium-low and simmer for 25 to 30 minutes, stirring frequently, until the apples are very soft and the mixture is thick and amber.
4. Mash the apples with a potato masher or spoon, or use an immersion blender for a smoother jam.
5. Stir in the butter and cook for 3 to 5 more minutes, until it melts and the jam looks glossy.
6. Test the set: spoon a little jam onto the cold plate, freeze for 1 minute, and push it with your finger. If it wrinkles and holds its shape, it is ready. If not, cook a few more minutes and test again.
7. Remove from the heat and stir in the vanilla extract.
8. Cool for 10 minutes, then spoon into clean jars. Cool completely, then cover and refrigerate. The jam thickens as it cools.

Notes

• Choose the right apples: Tart apples like Granny Smith balance the sweet caramel flavor and contain more pectin. A mix of tart and sweet gives the best taste.
• Chop finely: Small pieces cook down faster and give a smoother texture.
• Stir often: The brown sugar can scorch on the bottom of the pot, especially near the end.
• Extra caramel flavor: Stir in 2 tablespoons of heavy cream with the butter, or a pinch of flaky salt at the end.
• Storage: Refrigerate in an airtight jar for up to 3 weeks.
• Freezing: Freeze in freezer-safe containers, leaving 1/2 inch of space, for up to 6 months.
• Not for shelf storage: This is a refrigerator jam. For pantry storage, use a tested canning recipe.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 25
• Sugar: 6 g
• Sodium: 10 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 6 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg