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Caramel Apple Jam

By: Robert Atwood

"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."

Rate/Review | Read Reviews (89)

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 56 servings

Ingredients

6 cups diced peeled apples (1/8 inch cubes)
1/2 cup water
1/2 teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

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.