Description
This luscious Caramel Apple Jam combines the tartness of Granny Smith apples with the sweetness of Honeycrisp apples, enhanced by rich caramel sauce and warm spices like cinnamon and nutmeg. Perfect as a spread for toast, a topping for desserts, or a flavorful addition to your breakfast, this jam is cooked on the stovetop to achieve a thick, luscious texture with delightful caramel undertones.
Ingredients
Units
Scale
Fruit and Base
- 4 cups peeled, cored, and finely chopped apples (about 6 medium apples, a mix of tart and sweet varieties like Granny Smith and Honeycrisp)
Sugars and Flavorings
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Other
- 1/4 cup lemon juice (freshly squeezed recommended)
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the Apples: Peel, core, and finely chop the apples into small pieces to ensure they cook down evenly and smoothly in the jam.
- Combine Ingredients: In a large, heavy-bottomed saucepan, combine the chopped apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and salt. Stir until all ingredients are well combined.
- Cook the Mixture: Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently to avoid burning the sugars.
- Simmer to Thicken: Reduce the heat to medium-low and let the mixture simmer for approximately 25 minutes. Cook until apples are soft and the jam thickens, stirring occasionally to prevent sticking.
- Add Vanilla and Caramel: Remove the pan from heat and stir in the vanilla extract and caramel sauce thoroughly to infuse the jam with rich caramel flavor.
- Check Consistency: For a smoother jam, gently mash the apple chunks with a potato masher or use an immersion blender slightly. For a chunkier texture, leave the mixture as is.
- Jar the Jam: Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe jar rims clean, seal tightly, and allow to cool to room temperature.
- Store: Refrigerate the jam for up to 3 weeks or process jars in a water bath for 10 minutes to preserve and store long term at room temperature.
Notes
- Use a mix of tart and sweet apples for balanced flavor.
- Freshly squeezed lemon juice helps prevent browning and adds brightness.
- Stir frequently during cooking to prevent sugars from burning.
- Processing jars in a water bath makes the jam shelf-stable for longer storage.
- Adjust caramel quantity to taste; homemade caramel can add depth of flavor.
- Sterilize jars properly to ensure food safety in storage.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 25g
- Sodium: 40mg
- Fat: 1.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 0.1g
- Cholesterol: 2mg
