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Buttery Caramel Apple Jam

Buttery Caramel Apple Jam

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    9 h
JUST DUCKY

JUST DUCKY

This recipe was inspired by others I had found online. They were very good but seemed to taste more like apple pie, so I changed it to be more like caramel. Hope you enjoy it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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

HEARTH4KITTY
17

HEARTH4KITTY

10/9/2012

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. Thank you for this great recipe! :-)

JOMONCON999
14

JOMONCON999

9/14/2012

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, 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.

DAS079
5

DAS079

2/18/2013

This is really rich and tasty!

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