This caramel apple jam 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.
Let stand for 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.
PREPARATION TIME:
Prep Time:30 mins
Cook Time:30 mins
Total Time:9 hrs
Ingredients:
- 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®)
Directions:
- 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 apple jam into the hot, sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the 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 water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.