Caramel Apple Jam Recipe {for Canning}
Caramel apple jam is the ultimate fall treat - rich, glossy, and golden brown with subtle warmth from the spices and pops of tender apple! Follow the instructions for water bath canning for a shelf-stable treat to serve over ice cream or pancakes, or to give as a thoughtful homemade gift!
Ingredients
- 6 cups apples peeled and diced
- 1 cup water (increased from 1/2 cup in Oct 2025)
- 1 tbsp lemon juice
- ½ tsp butter
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 package powdered pectin 1 3/4 oz.
- 3 cup white sugar
- 2 cup light brown sugar
Instructions
Make the Jam
- *If canning, start warming your jars following the steps in the next section.
- Combine apples with cinnamon, nutmeg, water, lemon juice, and butter in a heavy-bottomed Dutch oven or stock pot over low heat.6 cups apples, 1 cup water, ½ tsp butter, ½ tsp cinnamon, ¼ tsp nutmeg, 1 tbsp lemon juice
- Heat over low until the apples are tender. (I found it faster to add the lid to help steam the apples a bit.)
- Once the apples have softened, sprinkle the box of pectin and increase to high heat. Stir constantly.1 package powdered pectin
- Add the sugars and bring the mixture back to a full rolling boil. It needs to boil hard for at least 1 minute or until it begins to thicken. Stir often to avoid burning and be careful not to overcook as it can result in a firm, over-set jam.3 cup white sugar, 2 cup light brown sugar
- Remove the pot from the heat.
Canning instructions
- Fill water bath canner with enough water to warm jars. Add jars and heat over medium heat while preparing the jam. Rinse lids and bands in hot water. Set aside.
- Once the jars are warm, transfer them to a clean kitchen towel and place them upside down to strain out excess water.
- Add the canning funnel to the top of each jar and fill with hot jam. Repeat with all jars.
- Once the jars are filled, stir to remove any air bubbles and measure out 1/4 inch headspace.
- Use a clean, damp paper towel or kitchen towel to wipe rims.
- Center lids on jars and then screw on the bands until fingertight.
- Transfer to water bath canner, covering with 1-2 inches of water. Bring to a boil.
- When the water begins to boil, start timing 10 minutes for processing.
- After 10 minutes, turn off the heat and let the jars rest in the canner for 5 minutes.
- Using a jar lifter, transfer the jars to a clean, dry kitchen towel and allow them to rest for 12-24 hours.
- Use as desired. When properly canned, jars are shelf-stable for at least 1 year. After opening, store in the fridge and use within several weeks.
Notes
The recipe for this jam comes from the Wisconsin Farm Bureau Federation.
NOTE AS OF 10/2025: In the safe canning community, many people have decided to stop making this recipe since it has not been validated as tested by the farm bureau. It is likely safe, but not verified and therefore no longer recommended in "official" circles.
Instead, they use a similar recipe that calls for an additional 1/2 cup of water (1 cup total) and 1 tbs of lemon juice. I've adjusted this recipe to add the 1 tbs of lemon juice for extra acidification and the increased amount of water. The final results will be nearly identical to the original version.
The other recipe also uses a 5-minute processing time for people at 0-1,000 feet of elevation, which is less than the 10 in my recipe!
Storing without Canning
You do not have to can this jam if you don't want to! You can store it in the fridge for about a month or freeze it (leave about an inch of headspace for expansion) for several months.
After canning, the jars are shelf-stable for at least 1 year. Always check your lids before opening. If the seal is not fully suctioned down or you see signs of the jar buckling, dispose of the contents.
Store the jars without the bands to minimize false seals.
After opening, store in the fridge and use within 2-4 weeks.
Servings: 7 half pint jars