Here’s a cozy and delicious Buttery Caramel Apple Jam recipe—perfect for fall or any time you want that warm apple-caramel flavor on toast, pancakes, or even ice cream. It’s like apple pie in a jar.
Buttery Caramel Apple Jam Recipe
Ingredients:
6 cups peeled, cored, and finely chopped apples (about 5–6 medium apples; use firm-sweet varieties like Honeycrisp or Fuji)
1/4 cup lemon juice (freshly squeezed is best)
1 cup unsalted butter (2 sticks)
1 1/2 cups light brown sugar (packed)
1 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1 packet (1.75 oz) powdered fruit pectin (like Sure-Jell)
Optional: 1/2 tsp vanilla extract or a splash of apple brandy for extra depth
Instructions:
Prep your jars if you’re canning (sterilize them and keep warm). You can also just refrigerate the jam if using within a couple weeks.
In a large pot, combine the apples and lemon juice. Cook over medium heat for about 10 minutes, stirring frequently, until the apples begin to soften.
Add the butter, sugars, cinnamon, nutmeg, and salt. Stir until butter melts and mixture is well combined. Let it simmer gently for another 5–10 minutes until everything is soft and caramelized.
Stir in the pectin and bring to a rolling boil (one that doesn’t stop when stirred). Boil hard for 1 minute, stirring constantly.
Optional: Stir in vanilla or brandy now.
Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids and rings.
Process in a water bath canner for 10 minutes if storing long-term. If not, just cool and refrigerate.
