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Caramel Apple Jam

Caramel apple jam made with finely diced apples cooked to a thick, spoonable set. Boil-and-simmer technique with a wrinkle test on a cold plate for reliable, jammy texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 half-pint jars
Course: Condiment
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Apples, peeled and finely diced (about 5-6 medium apples)
  • 4 cup apples peeled and finely diced
Granulated sugar
  • 2 cup granulated sugar
Brown sugar, packed
  • 0.5 cup brown sugar packed
Apple cider or apple juice
  • 0.25 cup apple cider or apple juice
Lemon juice
  • 2 tbsp lemon juice
Ground cinnamon
  • 1 tsp cinnamon
Nutmeg
  • 0.25 tsp nutmeg
Allspice
  • 0.25 tsp allspice
Vanilla extract
  • 1 tsp vanilla extract
Salt
  • 0.25 tsp salt

Equipment

  • 1 heavy-bottomed saucepan

Method
 

Cook the apples
  1. Combine apples, granulated sugar, brown sugar, apple cider, and lemon juice in a large heavy-bottomed saucepan. Stir until the sugars look evenly distributed.
  2. Bring the mixture to a boil over medium-high heat, stirring until the sugar fully dissolves. Keep it at a steady boil long enough to see active bubbling through the spoon.
  3. Reduce heat to medium and cook for 30-35 minutes, stirring frequently, until the mixture thickens and the apples break down. You should see the jam coat the spoon more heavily as it cooks.
  4. Stir in cinnamon, nutmeg, allspice, vanilla extract, and salt and cook for 5 more minutes. The spices should look evenly suspended with a glossy, darker caramel color.
Check set and jar
  1. Test the set point by placing a spoonful on a cold plate and pushing it with your finger. It should wrinkle when pushed, not run back together.
  2. Ladle the hot jam into sterilized jars and process in a water bath for 10 minutes, or refrigerate if not canning. Stop when the lids seal properly for the canned option.

Notes

For the best set, use a cold plate (or chill it briefly) and make the wrinkle test near the end of cooking—timing can vary by apple moisture. Store refrigerated jam in sealed jars for up to 3 weeks. For longer storage, water-bath canning is yes (10 minutes as written). For a lower-sugar option, swap part of the granulated sugar with an equal-measure sugar substitute intended for jam (follow package directions for set).