Recipes and Cooking Caramel Apple Jam 3.9 (23) 1 Review Try topping toast, dinner rolls, and even ice cream with homemade apple jam for a fall-flavored finish. Feel free to can this Caramel Apple Jam to enjoy even off-season. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 29, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 1 hrs 30 mins Process Time: 10 mins Total Time: 1 hrs 40 mins Servings: 75 Yield: 6 half-pints Jump to Nutrition Facts Ingredients 4 pound tart apples, such as Granny Smith, cored and chopped 1 ¼ cup water 2 tablespoon lemon juice 3 cup granulated sugar 1 cup packed brown sugar 1 tablespoon butter 1 tablespoon vanilla Directions In a large saucepan combine apples, 1/2 cup of the water, and the lemon juice. Bring mixture to boiling over medium-high heat, stirring constantly; reduce heat. Simmer, covered, for 25 to 30 minutes or until apples are very tender, stirring frequently. Press apples through a food mill or sieve until you have 5 cups pulp; discard skins. Meanwhile, for caramel, pour granulated sugar into a 6- to 8-quart heavy pot, spreading evenly. Heat over medium-high heat until sugar begins to melt, shaking pot occasionally; do not stir. When the sugar starts to melt, reduce heat to medium-low and cook for 5 to 10 minutes or until all of the sugar is melted and golden, stirring as necessary with a wooden spoon. Remove from heat. Carefully add the remaining 3/4 cup water (caramel will spatter and become hard). Return to heat; cook and stir over medium heat until caramel is dissolved. Carefully add the 5 cups apple pulp and brown sugar to caramel (again, caramel will spatter and become hard). Cook over medium heat until brown sugar and caramel are dissolved, stirring constantly. Increase heat to medium-high. Boil gently, uncovered, about 10 minutes or until mixture is thickened, stirring frequently. Remove from heat. Stir in butter and vanilla. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints. Rate it Print Nutrition Facts (per serving) 57 Calories 14g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 75 Calories 57 % Daily Value * Sodium 3mg 0% Total Carbohydrate 14g 5% Total Sugars 13g Vitamin C 1.3mg 7% Calcium 4mg 0% Iron 0.1mg 1% Potassium 31mg 1% Folate, total 0.8mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.