Rating: 4 stars
23 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2

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.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
1 hr 30 mins
process:
10 mins
total:
1 hr 40 mins
Servings:
75
Yield:
6 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

57 calories; carbohydrates 14g; insoluble fiber 1g; sugars 13g; vitamin a 17.8IU; vitamin c 1.3mg; folate 0.8mcg; sodium 3mg; potassium 31mg; calcium 4mg; iron 0.1mg.
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