Best 6 Buttery Caramel Apple Jam Recipes

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Discover a taste of pure indulgence with our guide to crafting the perfect buttery caramel apple jam. This delectable treat takes the classic apple jam to new heights with its rich buttery caramel flavor and velvety texture. With its versatility, buttery caramel apple jam can elevate any breakfast, dessert, or snack, from simple toast and yogurt to decadent cakes and pastries. Embark on a culinary journey as we unveil the secrets to making this irresistible jam, ensuring that every spoonful is a moment of pure bliss.

Here are our top 6 tried and tested recipes!

CARAMEL APPLE JAM



Caramel Apple Jam image

The flavors of apples, brown sugar, cinnamon and nutmeg come together in this spreadable treat. The jam is a must-have at our breakfast table. -Robert Atwood, West Wareham, Massachusetts

Provided by Taste of Home

Time 40m

Yield 7 half-pints.

Number Of Ingredients 8

6 cups diced peeled apples (1/8-inch cubes)
1/2 cup water
1/2 teaspoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
3 cups sugar
2 cups packed brown sugar

Steps:

  • In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts :

BUTTERY CARAMEL APPLE JAM



Buttery Caramel Apple Jam image

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.

Provided by JUST DUCKY

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 9h

Yield 48

Number Of Ingredients 8

8 half-pint canning jars with lids and rings
8 cups Granny Smith apples - peeled, cored, and chopped
⅓ cup water
1 tablespoon butter
3 cups brown sugar
2 cups white sugar
1 ½ (1.75 ounce) packages powdered fruit pectin
1 tablespoon clear butter flavoring (such as Wilton®)

Steps:

  • Sterilize the jars and lids in boiling water for at least 5 minutes.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 78 calories, Carbohydrate 19.8 g, Cholesterol 0.6 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0.2 g, Sodium 4.5 mg, Sugar 19.3 g

CARAMEL APPLE JAM



Caramel Apple Jam image

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.

Provided by BHG Test Kitchen

Time 1h40m

Number Of Ingredients 7

4 pound tart apples, such as Granny Smith, cored and chopped
1.25 cup water
2 tablespoon lemon juice
3 cup granulated sugar
1 cup packed brown sugar
1 tablespoon butter
1 tablespoon vanilla

Steps:

  • 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.
  • 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 : Calories 57 kcal, Carbohydrate 14 g, Sodium 3 mg, Sugar 13 g, UnsaturatedFat 0 g

CARAMEL APPLE JAM



Caramel Apple Jam image

Make and share this Caramel Apple Jam recipe from Food.com.

Provided by schmme

Categories     Low Protein

Time 1h

Yield 7 half pints, 7 serving(s)

Number Of Ingredients 8

6 cups diced peeled apples (1/8-inch cubes)
1/2 cup water
1/2 teaspoon butter
1 package powered fruit pectin
3 cups sugar
2 cups brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • In large pot combine apples, water and butter. Cook and stir over low heat until apples are soft.
  • Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon, and nutmeg; return to rolling boil. Boil for 1 minute, stirring constantly.
  • Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace. Process for 10 min in boiling water bath.

Nutrition Facts : Calories 676, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.7, Sodium 51, Carbohydrate 175.2, Fiber 3.9, Sugar 157.7, Protein 0.4

CARAMEL APPLE JAM OR APPLESAUCE



Caramel Apple Jam or Applesauce image

This recipe is made with apple pulp so I would call it kind of an apple jam/butter/applesauce - however you try to use it - its delish! I use the pulp left over from my applejuice but you could cook the apples and then put them through the food mill if you wanted. It comes from Chickens in the Road - they have so many great recipes you should check them out!

Provided by Ceezie

Categories     Apple

Time 55m

Yield 8 half - pints

Number Of Ingredients 5

6 cups cooked apples, pulp
1 3/4 ounces fruit pectin
2 cups sugar
2 cups brown sugar
1/2 teaspoon cinnamon

Steps:

  • Get your water boiling in your canning pot, rack tucked inside. Boil lids in another, smaller, pot, and remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot with the rack, place prepared apple pulp in another large pot.
  • Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming if needed.).
  • Meanwhile, get your sugars measured and ready. As soon as apple pulp and pectin are at the boil, add sugars and the 1/2 teaspoon of cinnamon all at once.
  • Return to boil and keep at the full, rolling boil for one minute.
  • Remove from heat and ladle immediately into clean jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes.

Nutrition Facts : Calories 472, Fat 0.2, Sodium 29.4, Carbohydrate 122.7, Fiber 2.9, Sugar 113, Protein 0.3

APPLE FREEZER JAM



Apple Freezer Jam image

Autumn's bounty is transformed into a deliciously thoughtful gift idea with this no-fuss recipe. No need for complicated canning methods-just clear some space in the freezer and you're ready to whip up and store a batch.

Provided by By Cindy Rahe

Categories     Condiment

Time 45m

Yield 48

Number Of Ingredients 7

3 cups Gala apples (about 3), peeled and diced
2 cups Granny Smith apples (about 2), peeled and diced
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 box (1.75 oz) fruit pectin
Clean canning jars and lids

Steps:

  • In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
  • Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes.
  • Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • Choose firm, ripe apples for the best texture and flavor.
  • Use a heavy-bottomed pot to prevent the jam from scorching.
  • Cook the jam over medium heat, stirring frequently, to prevent it from sticking.
  • Use a candy thermometer to ensure that the jam reaches the correct temperature (220°F or 105°C).
  • Let the jam cool slightly before transferring it to jars.
  • Store the jam in a cool, dark place for up to one year.

Conclusion:

Buttery Caramel Apple Jam is a delicious and versatile homemade jam that is perfect for spreading on toast, waffles, pancakes, or yogurt. It can also be used as a filling for pies, tarts, and other desserts. With its rich, buttery caramel flavor and chunks of tender apples, this jam is sure to be a hit with everyone who tries it. So next time you're looking for a special treat to make, give Buttery Caramel Apple Jam a try!

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