Caramel Apple Jam

Name: Caramel Apple Jam
Total time: 60 min
Yield: 30
Ingredients: 6 cups finely diced, peeled apples; 1/2 cup apple wine or white wine or water; 1 teaspoon butter; 1 cinnamon stick; 1 cup packed brown sugar; 4 cups sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon chipotle powder; 1/2 teaspoon salt; 2 teaspoons lemon juice; 1 package Certo liquid fruit pectin or Sure Jell

Recipe GLPRb87caba9b3d6d6

Sauce & Condiment

60 min

137 cal

Servings: 30

Stovetop

SNAP eligible

A spiced caramel apple jam with hints of chipotle warmth and vanilla sweetness. Homemade and naturally gluten-free, this smooth, luxurious spread is perfect for toast, pastries, or as a rich topping. Makes about 30 servings of pantry-ready preserves.

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Ingredients

6 cups finely diced, peeled apples

1/2 cup apple wine or white wine or water

1 teaspoon butter

1 cinnamon stick

1 cup packed brown sugar

4 cups sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon chipotle powder

1/2 teaspoon salt

2 teaspoons lemon juice

1 package Certo liquid fruit pectin or Sure Jell

Directions

In a large heavy-bottomed pot, combine the diced apples, wine, butter, and cinnamon stick. Cook over medium-low heat for approximately 10 minutes, stirring occasionally, until the apples become tender and begin releasing their juices.
Stir in the brown sugar, white sugar, vanilla extract, ground cinnamon, salt, nutmeg, and chipotle powder until well combined. Increase heat to medium-high and bring the mixture to a rolling boil, stirring frequently, for several minutes.
Stir in the liquid pectin and lemon juice, then return to a rolling boil. Continue boiling for several minutes, stirring frequently, until the jam reaches setting point.
While the jam cooks, sterilize your canning jars and lids by submerging them in a pot of boiling water. Bring to a boil and keep hot until ready to fill.
Using a canning funnel, carefully spoon the hot jam into the hot sterilized jars, leaving 1/4 to 1/8 inch headspace at the top of each jar.
Wipe the rim of each jar with a clean, damp cloth. Place the hot lid on top and screw the ring on firmly until snug but not overly tight.
Invert the jars upside down for several minutes to help distribute the fruit evenly and ensure a proper seal, then carefully flip them upright. Allow to cool and rest undisturbed for 24 hours.
After 24 hours, check the seals and remove the screw rings. Any jars that did not seal properly should be refrigerated and used immediately.

Comments

Grocery List Plus Editorial Staff4.25

This jam uses all mainstream Charlotte supermarket staples—apples are cheap and plentiful year-round, and ingredients like butter, sugar, pectin, and spices are pantry basics at Harris Teeter, Food Lion, Kroger, and Walmart. The stated 60 minutes is honest for a jam: prep time to peel and chop apples plus boiling and cooling. At roughly $0.30 per ounce of finished jam (assuming bulk apple purchases around $1.50/lb and standard sugar and butter prices), this is economical gift-giving or toast-topping material. The real caveat is apple wine, which means a liquor store stop in North Carolina; it's not a standard grocery find. The finished product keeps for months in jars, making it ideal for batch cooking, though it requires canning equipment and jars if you want shelf-stable results rather than refrigerator storage.