There’s something truly magical about the combination of apples and caramel, especially when transformed into a luscious, spreadable jam. Canning caramel apple jam is a delightful way to capture the essence of fall and enjoy it year-round.
Whether you’re spreading it on toast, dolloping it over pancakes, or gifting it to loved ones, this jam is a sweet treat that brings warmth and comfort to your kitchen. Plus, the canning process means you can preserve the goodness of fresh apples with the rich, buttery flavor of caramel, ensuring every jar bursts with flavor.
In this post, I’ll walk you through a detailed recipe for making and canning caramel apple jam at home. From selecting the right apples to the perfect caramel consistency and safe canning techniques, you’ll be equipped to create your own batch of this heavenly jam.
Ready to make your kitchen smell like autumn in a jar? Let’s get started!
Why You’ll Love This Recipe
This caramel apple jam recipe is a perfect blend of tart apples and smooth caramel, creating a unique and irresistible flavor profile. It’s made from scratch using real ingredients—no artificial flavors here!
The canning method allows you to store your jam safely for months, making it a great gift or pantry staple.
Whether you’re an experienced home canner or a beginner, the step-by-step instructions make the process approachable and fun. Plus, this jam is incredibly versatile—use it as a dessert topping, mix it into yogurt, or simply enjoy it on warm bread.
If you love fall flavors and homemade goodness, this recipe is sure to become a favorite.
Ingredients
- 6 cups peeled, cored, and finely chopped apples (about 6 medium apples, preferably Granny Smith or Fuji for tartness)
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1 cup heavy cream
- 1/4 cup lemon juice (freshly squeezed)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 package (1.75 oz) fruit pectin (powdered)
Equipment
- Large heavy-bottomed saucepan or stockpot
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Immersion blender or potato masher (optional, for texture preference)
- Water bath canner or large pot for sterilizing jars
- Glass canning jars (half-pint or pint size) with lids and bands
- Jar lifter and funnel
- Clean kitchen towels
- Cooking thermometer (optional but helpful)
Instructions
- Prepare your jars and lids: Wash your canning jars, lids, and bands in hot soapy water. Rinse well. Place jars in a water bath canner or large pot filled with boiling water to sterilize. Keep jars hot until ready to fill. Warm lids in hot water but do not boil.
- Prepare the apples: Peel, core, and finely chop your apples. For a smoother jam, use an immersion blender or potato masher to break down the chunks slightly after cooking.
- Cook the apples: In your large saucepan, combine the chopped apples, lemon juice, and a splash of water (about 1/4 cup) to prevent burning. Cook over medium heat for about 10 minutes, stirring occasionally, until the apples soften.
- Add sugars and spices: Stir in the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture thickens slightly (about 5-7 minutes).
- Incorporate butter and cream: Add the butter and heavy cream to the pot. Stir continuously as the butter melts and the mixture becomes rich and caramel-like. This will take about 5 minutes. Be careful not to let it boil vigorously to avoid curdling.
- Add pectin: Gradually stir in the fruit pectin powder. Increase heat and bring the jam to a full rolling boil that cannot be stirred down. Boil hard for 1 minute while stirring constantly.
- Test the jam consistency: To test, place a small spoonful of jam on a chilled plate. Let it sit for 1 minute, then push with your finger. If it wrinkles and holds shape, it’s ready. If not, boil for another minute and test again.
- Fill the jars: Using a funnel and jar lifter, carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean with a damp cloth.
- Seal and process jars: Place the warmed lids on top and screw bands on until fingertip tight. Process jars in a boiling water bath for 10 minutes (adjust time if you are at high altitudes).
- Cool and store: Remove jars from the water bath and place on a towel to cool undisturbed for 12-24 hours. Check seals by pressing on the center of lids—if they don’t flex, the jars are sealed. Store in a cool, dark place. Refrigerate after opening.
Tips & Variations
For a deeper caramel flavor, you can brown the butter slightly before adding the cream, but watch carefully to avoid burning.
If you prefer a chunkier jam, mash the apples less or leave some pieces whole. For a smoother jam, blend completely with an immersion blender before adding pectin.
Try adding a splash of vanilla extract off the heat for a lovely aroma. You can also experiment with adding a pinch of sea salt to create a salted caramel apple jam variation.
For a vegan version, substitute the butter and cream with coconut cream and vegan butter alternatives, but note the flavor and texture will differ slightly.
Nutrition Facts
Nutrient | Amount per 2 tbsp |
---|---|
Calories | 70 |
Total Fat | 3.5g |
Saturated Fat | 2g |
Cholesterol | 10mg |
Sodium | 35mg |
Total Carbohydrates | 10g |
Sugars | 9g |
Protein | 0.1g |
Serving Suggestions
This caramel apple jam is wonderfully versatile. Spread it on warm toast or English muffins for a cozy breakfast treat.
It’s also fantastic as a topping on pancakes or waffles, adding a rich, sweet twist.
Use it as a filling in pastries, swirl into oatmeal or yogurt, or even serve alongside cheese boards for a sweet contrast. For a delicious dessert, warm the jam slightly and drizzle over vanilla ice cream or pound cake.
If you love experimenting with flavors, try mixing it into your favorite vegan grilled sandwich recipes for a unique sweet-savory combo. You might enjoy checking out Veg Grilled Sandwich Recipes That Are Quick and Delicious for some inspiration.
Conclusion
Canning caramel apple jam is a delightful way to preserve the flavors of fall and enjoy them all year round. This recipe strikes the perfect balance between sweet caramel richness and the natural tartness of apples, making it an irresistible spread for any occasion.
The canning process not only extends the shelf life but also allows you to share this homemade goodness with friends and family.
Whether you’re new to home canning or a seasoned pro, this recipe is straightforward and rewarding. For more delicious homemade preserves and creative vegan recipes, be sure to explore our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping and Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious.
Happy canning and happy eating!
📖 Recipe Card: Canning Caramel Apple Jam
Description: A sweet and tangy caramel apple jam perfect for spreading or gifting. This recipe combines fresh apples with caramel flavors, canned for long-term storage.
Prep Time: PT20M
Cook Time: PT45M
Total Time: PT65M
Servings: 6 half-pint jars
Ingredients
- 6 cups peeled, cored, and chopped apples (about 6 medium apples)
- 2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup caramel sauce
- 1 pouch (1.75 oz) liquid fruit pectin
- 1/4 cup water
Instructions
- Prepare jars and lids by sterilizing them in boiling water.
- In a large pot, combine apples, granulated sugar, brown sugar, lemon juice, cinnamon, and salt.
- Cook over medium heat, stirring frequently, until apples are soft, about 15 minutes.
- In a small bowl, mix pectin with water until dissolved, then stir into apple mixture.
- Bring to a full boil and boil for 1 minute, stirring constantly.
- Remove from heat and stir in caramel sauce until well blended.
- Ladle hot jam into prepared jars, leaving 1/4 inch headspace.
- Wipe jar rims, apply lids and screw bands.
- Process jars in a boiling water bath for 10 minutes.
- Remove jars and cool completely. Check seals before storing.
Nutrition: Calories: 150 | Protein: 0.3g | Fat: 2g | Carbs: 35g
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