Description

This delicious Caramel Apple Jam marries the tartness of fresh apples with the rich, buttery sweetness of caramel. Perfect as a spread on toast, swirled into yogurt, or paired with cheese, this homemade jam captures the flavors of fall in a jar. Made on the stovetop with simple ingredients like brown sugar, apple cider, cinnamon, and a touch of cream, it’s a comforting treat that’s easy to prepare and store.

Ingredients

Scale

Jam Base

3 pounds apples, peeled, cored, and finely chopped
2 tablespoons lemon juice
1 cup packed brown sugar
1 cup granulated sugar
1 cup apple cider

Caramel Additions

1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Spices & Seasoning

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

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Instructions

Prepare the Apples: Place the peeled, cored, and finely chopped apples along with the lemon juice into a large heavy-bottomed pot over medium heat. Add the apple cider to the pot.
Cook Apples Until Soft: Bring the mixture to a gentle boil, then reduce heat and simmer for 20 to 25 minutes, stirring occasionally. Cook until the apples are very soft and starting to break down.
Add Sugars and Thicken: Stir in the brown sugar and granulated sugar. Continue cooking the mixture, stirring frequently, for about 15 minutes until it thickens and develops a glossy appearance.
Incorporate Cream and Butter: Reduce heat to low. Carefully stir in the heavy cream and unsalted butter until fully combined. Keep cooking for another 5 to 10 minutes, stirring constantly, until the jam becomes thick and spreadable.
Final Flavoring: Remove the pot from heat. Stir in the vanilla extract, ground cinnamon, ground nutmeg, and salt to infuse the jam with warm spices and rich flavor.
Cool and Store: Let the jam cool slightly. Transfer it into clean jars and refrigerate. The jam will thicken further as it cools and is best enjoyed within two weeks.

Notes

For a smoother texture, use an immersion blender to partially blend the apples before adding the heavy cream.
This jam is best stored in the refrigerator and consumed within two weeks for optimal freshness.
The natural pectin in apples thickens the jam, no additional pectin is needed.
Use tart apples like Granny Smith for a balanced flavor that complements the caramel sweetness.