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Caramel Apple Jam

Caramel apple jam made with diced apples and a two-sugar caramel base, then cooked to a spoonable, wrinkle-tested set. Thick, golden-amber jam with visible apple pieces and warm spices—perfect for spreading.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple jam base
  • 4 cup apples Peel and finely dice (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, stirring until evenly mixed.
  2. Bring the mixture to a boil over medium-high heat, stirring until the sugars dissolve.
  3. Reduce heat to medium and cook, stirring frequently, for 30-35 minutes until the mixture thickens and apples break down (visual cue: it should look glossy and coat the spoon).
  4. Stir in cinnamon, nutmeg, allspice, vanilla extract, and salt, then cook for 5 more minutes.
  5. Test set point: spoon a small amount onto a cold plate and push with your finger—if it wrinkles, it’s ready (visual cue: the surface should crease rather than run).
Jar and store
  1. Ladle the hot jam into sterilized jars, leaving proper headspace, then wipe rims clean for an even seal.
  2. Process jars in a water bath for 10 minutes, then cool completely before storing (visual cue: lids should seal with no give when pressed).
  3. Alternatively, refrigerate after filling and cooling for up to 3 weeks, allowing the jam to thicken further as it chills.

Notes

Pro tip: keep stirring during the thickening stage to prevent scorching, and use a cold plate for the wrinkle test. Refrigerate up to 3 weeks (jam will continue to set in the fridge). For longer storage, water-bath canning works well—freeze not recommended for best texture. For a lower-sugar option, reduce total sugar slightly and expect a softer set unless you use a jam thickener made for reduced-sugar preserves.