Description
This Easy Fall Caramel Apple Jam is a delightful homemade treat combining the natural sweetness of apples with warm cinnamon and caramel-like brown sugar. Perfect for spreading on toast, bagels, or adding to yogurt, this jam captures the cozy flavors of fall in a simple and quick stovetop recipe.
Ingredients
Scale
Ingredients
- 6 cups finely chopped apples
- 1 1/2 cups brown sugar
- 2 tablespoons butter
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare apples: Peel, core, and finely chop the apples into small pieces to ensure they cook evenly and break down properly during the jam making process.
- Melt butter and brown sugar: In a large saucepan over medium heat, melt the butter. Stir in the brown sugar and let it simmer for 2–3 minutes until the mixture becomes bubbly and slightly thickened, creating a caramel-like base.
- Cook apple mixture: Add the chopped apples, ground cinnamon, lemon juice, and salt to the saucepan. Stir well to combine, then cook the mixture for 15–20 minutes, stirring often until the mixture thickens and the apples become soft and tender.
- Add vanilla extract: Remove the saucepan from heat and stir in the vanilla extract to add a rich aroma and enhance the flavor of the jam.
- Cool and jar the jam: Let the jam cool slightly before transferring it into clean jars, ready for storage or immediate use.
- Store properly: Refrigerate the jam for up to 2 weeks. For extended shelf life, process the jars using a water bath canner according to standard canning procedures.
Notes
- Use tart apples like Granny Smith or a mix of sweet and tart apples for balanced flavor.
- Stir frequently while cooking to prevent the jam from sticking or burning at the bottom of the pan.
- Ensure jars are sterilized if you plan to preserve the jam long-term through water bath canning.
- Adjust cinnamon amount to taste or add a pinch of nutmeg for extra warmth.
- This recipe yields about 3 half-pint jars depending on the final volume of cooked jam.
