Ingredients
- Apples, peeled, cored, and diced: 4 pounds
- Granulated sugar: 4 cups
- Brown sugar: 1 cup, packed
- Apple cider vinegar: 1/4 cup
- Lemon juice: 2 tablespoons
- Butter: 4 tablespoons
- Ground cinnamon: 1 teaspoon
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: In a large, heavy-bottomed pot or Dutch oven, combine the diced apples, granulated sugar, brown sugar, apple cider vinegar, and lemon juice.
- Step 2: Cook over medium heat, stirring frequently, until the sugar dissolves and the apples begin to soften, about 10-15 minutes.
- Step 3: Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the jam thickens and reaches your desired consistency, about 45-60 minutes. Be careful as the mixture will be very hot and may splatter.
- Step 4: Stir in the butter, ground cinnamon, and vanilla extract. Cook for another 2-3 minutes, stirring constantly, until the butter is melted and fully incorporated.
- Step 5: Remove from heat and let the jam cool slightly. Transfer the jam to sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes (adjust processing time for altitude).
Notes
- Store sealed jars of Caramel Apple Jam in a cool, dark place for up to one year.
- To gently reheat a small portion, microwave in 15-second intervals, stirring in between, to prevent scorching.
- Serve Caramel Apple Jam warmed over vanilla ice cream or as a delightful accompaniment to a cheese board.
- For an even richer caramel flavor, try browning the butter slightly before adding it in the final step.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American