Caramel Apple Jam


6 cups diced peeled apples (1/8-inch cubes)

¾ cup water

½ teaspoon butter

1 package (1-3/4 ounces) powdered fruit pectin

3 cups sugar

2 cups packed brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg


  1. In a Dutch oven, combine the apples, water and butter.  Cook and stir over low heat until apples are tender.  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.
  2. Remove from the heat; skim off foam.  Carefully ladle hot mixture into hot half-pint jars, leaving 1/4 –in. headspace.  Remove air bubbles; wipe rims and adjust lids.  Process for 10 minutes in a boiling-water canner. 

Yield: 7 half-pints


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