Buttery Caramel Apple Jam

Buttery Caramel Apple Jam

You’re probably thinking to yourself, “I don’t have time to make homemade jam.” I’m here to tell you that it’s easier than you think. My Buttery Caramel Apple Jam recipe is super easy and delicious! All you need are apples, sugar, butter, cinnamon, lemon juice and pectin. It lasts up to a year in the fridge or freezer so it makes for an awesome holiday present too! Enjoy this fall favorite all year round with my Recipe below…
Pair with: Pumpkin Spice Latte Mug Cake Recipe

prep: 30 mins cook: 30 mins additional: 8 hrs total: 8 hrs 60 mins Servings: 48 Yield: 8 half-pint jars

Ingredients:

1 tablespoon butter

8 cups Granny Smith apples – peeled, cored, and chopped

8 half-pint canning jars with lids and rings

1 tablespoon clear butter flavoring (such as Wilton®)

3 cups brown sugar

2 cups white sugar

? cup water

1 ½ (1.75 ounce) packages powdered fruit pectin

Instructions:

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

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:

Per Serving: 78 calories; protein 0.1g; carbohydrates 19.8g; fat 0.2g; cholesterol 0.6mg; sodium 4.5mg.

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