Sunday, October 27, 2013

Caramel Apple Jam

Updated September 2019

Caramel Apple Jam tastes just like apple pie filling in a jam is delicious and addictive. See why this is my number one most popular jam recipe and one that's gone viral every time I post it.

My daughter, who lives in Maryland, was buying canning jars at a local retailer, and she and the cashier were talking about jams and canning, so the cashier asked my daughter "what are you making?" My daughter said "caramel apple jam" and the cashier said "oh I just saved a recipe for that from Cooking with Mary" and my daughter replied "that's my mom!" They quickly snapped a selfie to send me, which I thought was so cool! Who knew this recipe had flown all over the place since I posted it? How fun!

Be sure to try this served over pancakes & waffles, or topped on biscuits or scones. I have also added a half-cup to Caramel Apple French Toast Casserole, served it over pound cake with whipped cream, used instead of pie filling in hand pies, or even with vanilla ice-cream; it's versatile and delicious.


6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)
1/2 cup water*

1/2 tsp. butter
1 package Sure-Jell (powdered fruit pectin)
4 cups sugar
1 cup packed brown sugar
1/2 tsp. ground cinnamon (heaping)
1/4 tsp. ground nutmeg

In a large stockpot, combine the apples, water, and butter. Cook and stir over low heat until apples are tender (about 10 minutes). 

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; skim off foam. Carefully ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. head-space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water bath.

Note - twist jars gently from side to side while cooling (after lid has sealed) to evenly distribute apple pieces throughout the jam.

Yield: 3 pints or approx. 6 half-pints

*Option:  Replace 1/2 cup water with 1/2 cup spiced rum, cinnamon whiskey, or bourbon for a different twist.

See link for other yummy Apple Canning Recipes

Also seen on Meal Plan Monday


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  1. This recipe was awesome! So yummy and great for gift giving! We could not wait to eat it on our homemade bread...but had to wait an hour!!!:-)
    We think it is best eaten still warm! Thanks for sharing!

  2. Katie, thank you so much! We love it all kinds of ways. Heat some up and try it over pancakes or waffles, yummmm!

  3. Making now, had a little left over and plan on eating it right away. Tastes yummy.

  4. How does this freeze?

  5. This comment has been removed by a blog administrator.

  6. Do you think this can be made with a lower sugar content using Pomona's pectin?

  7. I made this this weekend and the flavor is amazing. There was some sugar residual crystal texture. Any idea what I might have done wrong?

  8. Just made this again. Probably the fifth time since discovering the recipe. It's delicious, I like to combine Granny Smith and Honeycrisp and add a little lemon juice. Absolute best apple jam recipe!!

    1. YAY!! That makes me so happy. Thank you for letting me know.

  9. This looks yummy. Can't wait to make some. I love to make crockpot apple butter. Thanks for sharing recipe.

  10. How many jars does this make??? I need to make about 30 jars... can you advise, on what's the best way might be PLEASE!!!?!??

    1. Maggie Biddix sadly it only makes abouot 6 half-pint jars and it's not recommended to double jam recipes. You'd have to make 5 batches to get your 30 jars.