Caramel apple jam recipe

caramel apple jam -

The wild apples trees on the farm are flush with fruit.  The old timer up the road says that’s a bad sign – lots of apples means a long, harsh winter.  He also says women shouldn’t be allowed to drive and that moonshine will cure the flu.  But I digress…

This jam is autumn at its finest – it’s sweet, a little bit tart with the wild apples and good enough to eat right out of the jar.

caramel apple jam -

Caramel Apple Jam

  • Servings: about 8 half pint jars
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NOTE:  If wild apples are unavailable, Granny Smith or Macintosh work wonderfully.


  • 12 cups apples, peeled and diced into 1/8″ cubes
  • 1 cup water
  • 1 Tbsp butter
  • 1.75 oz powdered pectin (6 Tbsp + 2 tsp)
  • 2-1/2 cups white sugar
  • 1-1/2 cups light brown sugar
  • 1 cup dark brown sugar


  • Combine apples, water and butter in a large stock pot; cook over low heat until apples are very tender.
  • NOTE:  If you like a chunkier jam, skip to next step.  I use my immersion mixer (or a potato masher) to slightly blend the jam, leaving apple pieces throughout.  If you blend too much, you’ll have applesauce.
  • Add pectin and bring to a boil.
  • Add remaining ingredients and boil for 1-2 minutes; constantly stirring.
  • Place into sterile canning jars, leaving 1/2″ headspace.
  • Process in a water bath canner (click here for canning instructions) for 10 minutes for both 1/2 pint and pint jars.

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