1. Recipes

How to Make Buttery Caramel Apple Jam - A Step-by-Step Guide

There's nothing quite like the taste of sweet, tangy apples combined with smooth, rich caramel. This Buttery Caramel Apple Jam recipe is a delicious way to enjoy that classic flavor combination in a spreadable form. Whether you use it on toast, biscuits, or as a filling for pastries, this homemade jam is sure to become a new favorite in your kitchen.

Making your own jams and preserves can seem daunting, but this recipe is surprisingly simple. With just a few ingredients and some patie...

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Ingredients

  • 8 half-pint canning jars with lids and rings
  • 8 cups Granny Smith apples - peeled, cored, and chopped
  • ⅓ cup water
  • 1 tablespoon butter
  • 3 cups brown sugar
  • 2 cups white sugar
  • 1 ½ (1.75 ounce) packages powdered fruit pectin
  • 1 tablespoon clear butter flavoring (such as Wilton®)

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs
  • Servings: 48
  • Yield: 8 half-pint jars

  • Sterilize the jars and lids in boiling water for at least 5 minutes.
  • Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring.
  • Pack apple jam into the hot, sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Let stand for 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.

    • Nutrition

    78 cal.

    • Total Fat: 0g
    • Saturated Fat: 0g
    • Cholesterol: 1mg
    • Sodium: 5mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 0g
    • Total Sugars: 19g
    • Protein: 0g
    • Vitamin C: 1mg
    • Calcium: 9mg
    • Iron: 0mg
    • Potassium: 35mg

    Categories

    Preserves recipes
    Spread recipes
    Apple recipes
    Caramel recipes
    Buttery recipes