Out Of This World Caramel Apple Jam Recipes

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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 :

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

OUT OF THIS WORLD CARAMEL APPLE JAM



Out Of This World Caramel Apple Jam image

Who doesn't love caramel apples? This jam would make a wonderful gift. Five cups of applesauce can be substituted for the cooked and sieved apples in this recipe. This recipe is from Linda Ziedrich's The Joy of Jams, Jellies, and other Sweet Preserves.

Provided by mary winecoff

Categories     Apple

Time 40m

Yield 3 pints

Number Of Ingredients 6

3 1/2 lbs tart apples, cored and sliced
3 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
3 tablespoons brandy (optional)
1 teaspoon vanilla extract

Steps:

  • In a large pan cook the apples over low heat, covered, until they are soft, about 20 minutes. You may need to add some water or apple cider to keep them from scorching.
  • Puree the apples by putting them through the medium screen of a food mill or pressing them through a sieve.
  • In a large pan, combine 2 cups of the sugar, the water and the lemon juice. Without stirring or shaking the pan, bring the syrup to a boil and gently boil it until the water has evaporated the the syrup has turned golden brown. Remove the pan from the heat immediately, before the caramel darkens more than you'd like.
  • Add the apple puree to the caramel, which will harden at first and then begin to dissolve. Add the remaining 1 1/2 cups sugar and stir over low heat until the sugar and caramel have completely dissolved. Raise the heat to medium-high and bring the jam to a boil. Continue boiling, stirring often, for 8 to 10 minutes until the jam is thick enough that your spoon briefly leaves a clear track at the bottom of the pan.
  • Remove the pan from the heat. Stir in the brandy, if you are using it, and the vanilla extract. Ladle the jam into pint or half-pint jars and process the jars in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 1183.3, Fat 0.9, SaturatedFat 0.1, Sodium 9, Carbohydrate 306.9, Fiber 12.7, Sugar 288.1, Protein 1.4

CARAMEL APPLE JAM



Caramel Apple Jam image

I created this recipe one year when I had excess apples. The brown sugar gives the jam a wonderful caramel taste. I'm a retired master baker and cook who enjoys preparing Southern dishes for my wife of 48 years, two sons and five grandchildren.

Provided by Allrecipes Member

Time 40m

Yield 56

Number Of Ingredients 8

6 cups diced peeled apples (1/8 inch cubes)
½ cup water
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • In a large kettle, combine the 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 and return to a 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-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Nutrition Facts : Calories 77.8 calories, Carbohydrate 20.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0 g, SaturatedFat 0 g, Sodium 2.6 mg, Sugar 19.6 g

CARAMEL APPLE JAM



Caramel Apple Jam image

I created this recipe one year when I had excess apples. The brown sugar gives the jam a wonderful caramel taste. I'm a retired master baker and cook who enjoys preparing Southern dishes for my wife of 48 years, two sons and five grandchildren.

Provided by Allrecipes Member

Time 40m

Yield 56

Number Of Ingredients 8

6 cups diced peeled apples (1/8 inch cubes)
½ cup water
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • In a large kettle, combine the 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 and return to a 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-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Nutrition Facts : Calories 77.8 calories, Carbohydrate 20.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0 g, SaturatedFat 0 g, Sodium 2.6 mg, Sugar 19.6 g

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     Jams and Jellies

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

I created this recipe one year when I had excess apples. The brown sugar gives the jam a wonderful caramel taste. I'm a retired master baker and cook who enjoys preparing Southern dishes for my wife of 48 years, two sons and five grandchildren.

Provided by Allrecipes Member

Time 40m

Yield 56

Number Of Ingredients 8

6 cups diced peeled apples (1/8 inch cubes)
½ cup water
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • In a large kettle, combine the 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 and return to a 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-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Nutrition Facts : Calories 77.8 calories, Carbohydrate 20.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0 g, SaturatedFat 0 g, Sodium 2.6 mg, Sugar 19.6 g

CARAMEL APPLE JAM



Caramel Apple Jam image

I created this recipe one year when I had excess apples. The brown sugar gives the jam a wonderful caramel taste. I'm a retired master baker and cook who enjoys preparing Southern dishes for my wife of 48 years, two sons and five grandchildren.

Provided by Allrecipes Member

Time 40m

Yield 56

Number Of Ingredients 8

6 cups diced peeled apples (1/8 inch cubes)
½ cup water
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • In a large kettle, combine the 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 and return to a 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-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Nutrition Facts : Calories 77.8 calories, Carbohydrate 20.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0 g, SaturatedFat 0 g, Sodium 2.6 mg, Sugar 19.6 g

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