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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.

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

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

Find it online: https://thefamilycooking.com/caramel-apple-jam/