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Caramel Apple Jam

Caramel apple jam made with tender cooked apple bits and a caramel-like sugar base, thickened to a spoonable set. This American-style jam uses a hot-plate wrinkle test for foolproof jam texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 half-pint jars
Course: Condiment
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Caramel apple jam base
  • 4 cup apples Peeled and finely diced (about 5-6 medium apples).
  • 2 cup granulated sugar
  • 0.5 cup brown sugar Packed.
  • 0.25 cup apple cider Or apple juice.
  • 2 tbsp lemon juice
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 Dutch oven

Method
 

Cook the apple-caramel mixture
  1. Combine diced apples, granulated sugar, brown sugar, apple cider, and lemon juice in a large heavy-bottomed saucepan; stir to coat the apples evenly and dissolve sugar where possible.
  2. Bring the mixture to a boil over medium-high heat, stirring constantly until all sugar dissolves.
  3. Reduce heat to medium and cook, stirring frequently, for 30-35 minutes until the mixture thickens and the apples break down into a jammy texture.
Season and check set point
  1. Stir in cinnamon, nutmeg, allspice, vanilla extract, and salt, then cook for 5 more minutes to bloom the spices.
  2. To test set, place a spoonful on a cold plate and wait briefly; it should wrinkle when pushed to confirm proper thickness.
Jar and store
  1. Ladle the hot jam into sterilized jars, leaving appropriate headspace and wiping rims for a clean seal.
  2. Process in a water bath for 10 minutes, or refrigerate for up to 3 weeks if skipping canning.

Notes

Pro tip: keep the jam at a steady simmer and stir often to prevent scorching, especially as it thickens. Store sealed jars in a cool pantry after water-bath processing; opened jars keep in the refrigerator up to 3 weeks. Freezing isn’t recommended for classic water-bath style preserves, but you can freeze portions if you prefer. For a lower-sugar swap, use a half portion of granulated sugar with an equal amount of a 1:1 sugar substitute and expect a slightly softer set.