Ingredients
Scale
- Apples (peeled, cored, and chopped) 6 cups
- Granulated sugar 3 cups
- Brown sugar (packed) 1 cup
- Apple cider vinegar 1/4 cup
- Butter 4 tablespoons
- Vanilla extract 1 teaspoon
- Ground cinnamon 1 teaspoon
- Lemon juice 1 tablespoon
Instructions
- Step 1: In a large, heavy-bottomed pot or Dutch oven, combine the chopped apples, granulated sugar, brown sugar, and apple cider vinegar. Stir well to combine.
- Step 2: Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture begins to simmer. Reduce the heat to low and continue to cook, stirring occasionally, for about 1 to 1.5 hours, or until the apples are soft and translucent and the mixture has thickened.
- Step 3: Stir in the butter, vanilla extract, and ground cinnamon. Continue to cook for another 10-15 minutes, stirring constantly, until the jam reaches your desired consistency. It will thicken more as it cools.
- Step 4: Remove from heat and stir in the lemon juice.
- Step 5: Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean, place lids on top, and screw bands on tightly.
- Step 6: Process in a boiling water bath for 10 minutes (adjust processing time according to your altitude). Let jars cool completely before checking seals.
Notes
- Store sealed jars of caramel apple jam in a cool, dark place for up to one year.
- Gently warm chilled jam in the microwave or a saucepan over low heat, stirring frequently to prevent sticking.
- Spread this delightful jam on warm biscuits or use it as a delicious topping for vanilla ice cream.
- For a richer caramel flavor, consider browning the butter before adding it in step 3.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American