Buttery Caramel Apple Jam

Directions

1. Sterilize the jars and lids in boiling water for at least 5 minutes.
2. 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.
3. Pack the apple jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower 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 the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
5. 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 (lid does not move up or down at all). Let stand 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.

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Reviews (7)

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12

HEARTH4KITTY

Oct. 9, 2012

"Though it didn't really taste like caramel, this was a great alternative to the run of the mill apple jam. It has really been a hit in our house & has been used quite a bit on buttered English muffins..." See more. Thank you for this great recipe! :-)"

8

JOMONCON999

Sep. 14, 2012

"I was looking for something a little different to do with apples, and came across this recipe. I made it yesterday & it was delicious!! My DH even put some over ice-cream. While I was processing them,..." See more I realized the instructions said to use 1 1/2 packages of 1.75 ounce pectin. I only saw the 1.75 ounces so I only used 1 package. However, the jam was still acceptable. A little soft, but that's the way we like our jam. I also should have chopped the apples smaller, so I used a stick blender briefly while it was cooking."

3

DAS079

Feb. 18, 2013

"This is really rich and tasty!..." See more"