32 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 6
  • 2 Rating Star 2
  • 3 Rating Star 2

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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Ingredients

Directions

  • Sterilize the jars and lids in boiling water for at least 5 minutes.

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  • 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.

  • 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.

  • 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.

  • 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

77.98 calories; 0.08 g protein; 19.8 g carbohydrates; 0.24 g fat; 0.64 mg cholesterol; 4.5 mg sodium.Full Nutrition


Reviews (22)

Read All Reviews

Most helpful positive review

10/09/2012
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 muffins. Thank you for this great recipe!:-)
(24)

Most helpful critical review

09/07/2016
It tasted odd. Don't really care for the fake butter flavor it was too overpowering.
(1)
32 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 6
  • 2 Rating Star 2
  • 3 Rating Star 2
10/09/2012
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 muffins. Thank you for this great recipe!:-)
(24)
09/14/2012
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 them I realized the instructions said to use 1 1/2 packages of 1.75 ounce pectin. I only saw the 1.75 ounces so I only used 1 package. However the jam was still acceptable. A little soft but that's the way we like our jam. I also should have chopped the apples smaller so I used a stick blender briefly while it was cooking.
(19)
10/07/2012
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 have any butter flavoring so I just stuck with the tablespoon of butter as above. I made 2 batches and only used one box of pectin in the second batch (the recipe calls for 1.5 boxes) -- turns out one box works just fine.
(9)
09/14/2015
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. I added a little salt too & It has more caramel taste but is much browner. GREAT way to use up extra apples!
(7)
10/30/2012
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'm so glad i tried it! I had read some of the other reviews and was concerned about the sweetness of the end product-especially since I didn't have tart Granny Smith apples. I went ahead and used the required amount of sugar but I added 1 TB of lemon juice to balance it out. It's fantastic!
(6)
02/18/2013
This is really rich and tasty!
(6)
10/20/2014
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 the sugar. Whichever way you do it this recipe is sure to impress! Thanks for sharing it.
(5)
09/30/2012
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 too although it did not taste like caramel.
(4)
11/21/2015
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 to make them more spreadable. I didn't have enough granny smiths so I used a combination of granny smith rome and golden delicious (all great baking apples that retain their shape). I used the called for amount of pectin and increased the butter flavor (however it tasted just fine without it - so don't let this stop you from trying the recipe). I also added some salt to cut down on the sweetness and because I like salted caramel. Very very yummy.. It made 8 half pints.
(4)