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Buttery Caramel Apple Jam

Rated as 4.5 out of 5 Stars

"This recipe was inspired by others I had found online. They were very good but seemed to taste more like apple pie, so I changed it to be more like caramel. Hope you enjoy it."
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9 h servings 78
Original recipe yields 48 servings (8 half-pint jars)


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  1. Sterilize the jars and lids in boiling water for at least 5 minutes.
  2. Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring.
  3. Pack the apple jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.

Nutrition Facts

Per Serving: 78 calories; 0.2 19.8 0.1 < 1 4 Full nutrition

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Read all reviews 22
  1. 32 Ratings

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Most helpful positive review

Though it didn't really taste like caramel, this was a great alternative to the run of the mill apple jam. It has really been a hit in our house & has been used quite a bit on buttered English m...

Most helpful critical review

It tasted odd. Don't really care for the fake butter flavor, it was too overpowering.

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Most positive
Least positive

Though it didn't really taste like caramel, this was a great alternative to the run of the mill apple jam. It has really been a hit in our house & has been used quite a bit on buttered English m...

I was looking for something a little different to do with apples, and came across this recipe. I made it yesterday & it was delicious!! My DH even put some over ice-cream. While I was processing...

Delicious with the apples we picked yesterday (Jonagold). It was quite sweet, I guess jam always is, so I added a bit of spice (cinnamon, cloves, and ginger) to add some depth. Also: I didn't ha...

My Favorite thing about this recipe is the exact canning directions!-Besides the Awesomeness of this jelly!! The 2nd time I made it I caramelized the white sugar before adding it to the apples. ...

This is really rich and tasty!

Absolutely wonderful! I had purchased some blemished/second picking apples to make applesauce and found I had many left over. I wanted to try something different and this sounded interesting. I'...

This tastes heavenly! I was looking for ways to use up a lot of extra apples this year, and someone told me about this recipe. I also made a variation where I added in some rum when I stirred in...

Delicious!!!! Following other reviewers I made a couple of changes. Caramelized the white sugar (white sugar, water, and lemon juice) before adding apples and brown sugar. I pureed the apples...

Could you please also post the original "apple pie" tasting jam recipe too? I have saved it as my favorite and now when going to make it again the recipe is different! :-) It was a great recipe ...