Description
Delicious homemade Caramel Apple Jam, bursting with warm spices and sweet caramel flavor. Perfect on toast, biscuits, or as a topping for ice cream!
Ingredients
Scale
- 6 pounds (approximately 12 medium) firm, tart apples, such as Granny Smith, Honeycrisp, or Fuji, peeled, cored, and finely chopped
- 6 cups granulated sugar
- 1 cup packed light brown sugar
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice, freshly squeezed
Instructions
- Prepare the Apples: Peel, core, and finely chop the apples into approximately 1/4-inch pieces. Measure to ensure you have about 6 pounds.
- Combine Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the chopped apples, granulated sugar, brown sugar, apple cider vinegar, and water.
- Add Butter and Spices: Add the butter, cinnamon, nutmeg, allspice, cloves, and salt to the pot.
- Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
- Reduce Heat and Simmer: Reduce the heat to medium-low and let it simmer gently, stirring occasionally at first, then more frequently as the jam thickens.
- Cook Until Thickened: Continue to simmer the jam for approximately 1 to 1.5 hours, or until it has thickened to your desired consistency. The jam is ready when a spoonful placed on a chilled plate wrinkles when you push it with your finger.
- Stir Frequently: As the jam cooks and thickens, it’s important to stir it more frequently, especially towards the end of the cooking time. This will prevent the jam from sticking to the bottom of the pot and burning.
- Check for Doneness: To check if the jam is ready, place a small spoonful of the hot jam onto a chilled plate (you can put a plate in the freezer for a few minutes). Let it cool for a minute or two, then gently push the jam with your finger. If it wrinkles and doesn’t run back together, it’s ready. If it’s still too runny, continue to cook it for a few more minutes and test again.
- Stir in Vanilla and Lemon Juice: Once the jam has reached the desired consistency, remove it from the heat and stir in the vanilla extract and lemon juice.
- Taste and Adjust: Give the jam a taste and adjust the seasonings as needed. If you prefer a sweeter jam, you can add a little more sugar. If you want a bit more tang, add a squeeze more lemon juice.
- Canning (Optional): If you want to preserve your Caramel Apple Jam for longer storage, you can can it using proper canning techniques. This will allow you to enjoy your homemade jam for months to come. If you don’t want to can it, you can simply store it in the refrigerator for up to 2 weeks.
- Prepare Canning Jars: Wash your canning jars, lids, and bands in hot, soapy water. Rinse them well and then sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot until you are ready to fill them. You can also sterilize them in a dishwasher with a sterilize setting.
- Heat the Lids: Place the lids in a small saucepan and cover them with water. Bring the water to a simmer (do not boil) and keep the lids hot until you are ready to use them.
- Fill the Jars: Ladle the hot jam into the hot sterilized jars, leaving 1/4-inch headspace at the top. Headspace is the space between the top of the jam and the lid.
- Remove Air Bubbles: Use a non-metallic spatula or bubble remover to gently press down on the jam to release any trapped air bubbles.
- Wipe the Jar Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. This is important for ensuring a good seal.
- Place Lids and Bands: Place the lids on the jars and then screw on the bands until they are fingertip tight. Fingertip tight means the bands are snug but not overly tight.
- Process in a Water Bath Canner: Place the filled jars in a water bath canner. Make sure the jars are completely covered with water by at least 1 inch. Bring the water to a rolling boil and process the jars for 10 minutes. Adjust processing time for altitude.
- Cool the Jars: After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them. This helps to prevent siphoning. Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely.
- Check the Seals: As the jars cool, you should hear a popping sound as the lids seal. After the jars have cooled completely (about 12-24 hours), check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, it’s sealed properly. If the lid flexes, it’s not sealed and should be refrigerated and used within a few weeks.
- Label and Store: Label the jars with the date and contents and store them in a cool, dark place for up to 1 year.
Notes
- Use firm, tart apples for the best flavor and texture.
- Stir frequently, especially as the jam thickens, to prevent burning.
- The jam is ready when a spoonful placed on a chilled plate wrinkles when you push it with your finger.
- Adjust the seasonings to your liking.
- If not canning, store in the refrigerator for up to 2 weeks.
- Enjoy on toast, biscuits, ice cream, or as a glaze for meats!
- Prep Time: 30 minutes
- Cook Time: 90 minutes