We love how crisp fall afternoons inspire us to transform apples into a sweet and creamy treat. Our caramel apple jam captures that classic flavor and adds a touch of indulgence to everyday meals. It tastes like a stroll through the orchard and warms the kitchen with cozy aromas.
We find canning this jam the perfect way to preserve autumn’s bounty. It spreads beautifully on warm biscuits or adds a sweet finish to simple desserts. There’s something magical about popping open a jar months later and reliving that irresistible caramel apple charm with every spoonful.
Let’s gather our appliances and ingredients so we can craft this comforting jam together and take the taste of fall with us all year.
Ingredients
| Ingredient | Amount | Preparation |
|---|---|---|
| Crisp Apples | 3 pounds | Peeled cored and diced into chunks |
| Brown Sugar | 1 cup | Packed |
| Granulated Sugar | 1 cup | |
| Fresh Lemon Juice | 2 tablespoons | |
| Ground Cinnamon | 1 teaspoon | |
| Butter | 1 tablespoon | Unsalted |
| Powdered Pectin | 1 package | Approximately 1.75 ounces |
| Caramel Sauce | 1/2 cup | Use homemade or store-bought |
- We peel and dice the apples to remove any tough skins
- We add both sugars to create a balanced sweet flavor
- We rely on fresh lemon juice to brighten our jam
- We stir in ground cinnamon for a warm aroma
- We use butter to keep foam at a minimum
- We choose powdered pectin for quicker thickening
- We drizzle caramel sauce for a rich finish
Equipment
We rely on a few essential tools to can our Caramel Apple Jam. Each item is critical for safety and consistent results:
- Water Bath Canner or large pot with a canning rack. We submerge filled jars to create an airtight seal.
- Glass Canning Jars with new lids and rings. We choose half-pint sizes to share smaller portions.
- Jar Lifter with rubber grips. We safely handle hot jars without breaking the seal.
- Wide-Mouth Funnel. We reduce spills by directing the jam straight into the jar.
- Clean Kitchen Towels. We wipe rims to remove residue and cushion jars while cooling.
- Long-Handled Spoon or silicone spatula. We stir the jam to ensure even cooking.
| Jar Size (oz) | Recommended Quantity |
|---|---|
| 8 | 6 to 8 jars |
| 16 | 4 to 6 jars |
Directions
Let us walk through each step of canning caramel apple jam to ensure a smooth process. We gather our ingredients and equipment before starting to save time and reduce kitchen messes.
| Step | Time |
|---|---|
| Prep The Apples | 10 minutes |
| Cook The Caramel | 8 minutes |
| Combine And Simmer | 15 minutes |
| Canning And Processing | 10 minutes |
Prep The Apples
We wash all apples under cool running water. We peel off the skins and remove any blemishes. We dice them into small uniform cubes so they cook evenly. We place the diced apples in a bowl with fresh lemon juice to reduce browning. We set the apples aside until we are ready to cook.
Cook The Caramel
We measure our brown sugar and granulated sugar then we add them to a heavy-bottomed saucepan. We stir the sugars over medium heat until they begin to melt. We add a small pat of unsalted butter to release a subtle creaminess. We continue to stir until the sugars dissolve into a smooth golden syrup. We remove from heat as soon as it reaches a dark amber color to avoid burning.
Combine And Simmer
We carefully slide the diced apples into the saucepan with the caramel. We sprinkle in the ground cinnamon for warm flavor and add our powdered pectin for thickening. We stir everything together over medium heat until the mixture starts to bubble. We drizzle in the caramel sauce as needed for extra richness. We let the jam simmer for about 15 minutes until it thickens. We skim off any foam with a spoon to keep the jam smooth.
Canning And Processing
We fill each warm canning jar using a wide-mouth funnel to minimize spills. We leave about ¼ inch headspace at the top. We wipe the rims clean with a damp towel. We secure each lid by placing the new lid flat and tightening the ring gently. We process the jars in a water bath canner for about 10 minutes. We lift them carefully with a jar lifter and place them on a towel-lined surface. We allow the jars to cool undisturbed until the lids seal.
Storage And Serving Tips
We store Caramel Apple Jam in a cool dry place to maintain flavor and texture. Our sealed jars stay shelf-stable for up to one year. Once we open a jar we place it in the refrigerator and enjoy it within three weeks. We always inspect the seal before opening to ensure freshness. Below is a quick guide:
| Storage Method | Duration |
|---|---|
| Pantry (Unopened) | Up to 12 months |
| Refrigerator (Opened) | Up to 3 weeks |
We serve this sweet jam as a decadent spread over warm toast or biscuits. We swirl it into yogurt or oatmeal for a boost of fall flavors. We also spoon it over pancakes or waffles for a rich caramel taste. When we want a dessert topping we drizzle it onto ice cream or layer it between cake layers for a festive treat.
Conclusion
We cherish how each spoonful captures the spirit of autumn from the warm aroma of apples to the silky caramel sensation. By canning this jam we get to enjoy our fall harvest all year long without losing a hint of flavor. It’s comforting to have a homemade treat ready in our pantry for those moments when we crave a taste of the season. We can drizzle it over breakfast goodies or swirl it into our favorite desserts for an instant burst of sweetness that reminds us why we love preserving nature’s best
Frequently Asked Questions
Which apples work best for caramel apple jam?
Crisp, tart varieties like Granny Smith or Honeycrisp are ideal. They balance the sweet caramel flavors and hold their shape well during cooking. You can also mix different apple types to create a more complex taste. The key is finding fresh, firm apples for the best texture and flavor.
How do I store sealed jars of caramel apple jam?
Keep sealed jars in a cool, dry place away from direct sunlight. Properly canned jars maintain quality for up to one year. Once opened, refrigerate your jam and use it within three weeks for the best taste and freshness.
Can I freeze caramel apple jam instead of canning it?
Yes. Freezing is an easy alternative if you’re not comfortable with canning. Simply fill freezer-safe containers, leaving space for expansion, label them, and freeze. Thaw gently in the refrigerator before using. However, be aware that texture may vary slightly compared to water bath–processed jam.
What equipment do I need for safe canning?
Basic supplies include a water bath canner or large pot with a rack, glass jars with new lids, a jar lifter, wide-mouth funnel, clean towels, and a sturdy spoon or spatula. These tools help ensure consistent heat distribution, secure seals, and safer handling during the canning process.
How many jars does the caramel apple jam recipe make?
The recipe typically yields about 6 to 8 half-pint (8 oz) jars or 4 to 6 pint (16 oz) jars. The exact number can vary based on cooking time and how thick you like your jam. Be prepared with a few extra jars to avoid running short.
How long should I process the jars in a water bath canner?
Process half-pint or pint jars for about 10 minutes once the water reaches a rolling boil. Adjust for altitude if needed by adding extra boiling time. Proper processing ensures a strong seal and helps preserve the flavor and texture of your caramel apple jam.
Can I reduce the sugar in the recipe?
Yes, but use caution. Sugar not only sweetens the jam but also helps with texture and preservation. If you significantly cut it, the jam may be thinner and have a shorter shelf life. For a modest reduction, explore low-sugar pectin options to ensure safe canning results.
What are some tasty ways to enjoy caramel apple jam?
Spread it on warm toast, biscuits, or muffins for a sweet breakfast treat. Stir it into oatmeal or yogurt for an autumn-inspired twist. It also makes a delicious topping for ice cream and pairs wonderfully with desserts like cake layers and cheesecake. Enjoy its cozy fall flavors year-round!