Caramel Apple Jam

Submitted by: Susan Bertelsen, Spoon River Electric Cooperative

Caramel Apple Jam

Servings 7 half pint jars


  • 6 c. Granny Smith or Gala apples peeled and diced
  • 1/2 t. Water
  • 1/2 t. butter
  • 1 pkg. powdered fruit pectin
  • 3 c. sugar
  • 2 c. packed brown sugar
  • 1/2 t. Cinnamon
  • 1/4 t. nutmeg


  • Mix apples, water and butter in a heavy pot.
  • Cook over low heat, stirring frequently until apples are soft but not mushy.
  • Stir in pectin. Bring to a full boil, stirring constantly.
  • Add sugars, cinnamon and nutmeg. Return to rolling boil, stirring constantly for 1 minute.
  • Remove from heat; skim off foam. Pour into jelly jars leaving 1/4-inch headspace.
  • Process in a hot water bath for 10 minutes. Yield: 7 half pint jars.