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Buttery Caramel Apple Jam
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
540 minutes
Tangy Granny Smith apples, brown sugar, and butter flavoring combine for a delicious caramel apple jam, perfect for fall.
Ingredients:
  • 8 half-pint canning jars with lids and rings
  • 8 cups Granny Smith apples - peeled, cored, and chopped
  • 0.33333334326744 cup water
  • 1 tablespoon butter
  • 3 cups brown sugar
  • 1.5 (1.75 ounce) packages powdered fruit pectin
  • 1 tablespoon clear butter flavoring (such as Wilton®)
Instructions:
  • Place the jars and lids in a pot of boiling water and let them sterilize for a minimum of 5 minutes.
  • In a large pot, combine apples, water, and butter and bring to a boil. Cover, simmer until apples are softened (about 8 minutes), then stir in brown sugar, white sugar, pectin powder, and butter flavoring. Stirring often, bring to a full boil, and cook without stirring for 2 minutes.
  • Fill hot, sterilized jars with apple jam, leaving 1/4 inch of space at the top. Remove air bubbles by running a knife around the inside of the jars. Wipe off any food residue from the rims using a moist paper towel. Seal tightly with lids and rings.
  • 1. Position a rack in the bottom of a sizeable stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the water using a jar holder, ensuring a 2-inch gap between them. If needed, top up with additional boiling water to ensure the jars are covered by at least 1 inch of water. Bring the water back to a vigorous boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place them on a cloth-covered or wooden surface, spaced several inches apart, to cool. Press the top of each lid with a finger to check for a tight seal (lid does not move). Allow to rest for 8 hours to overnight before using. Store in a cool, dark place; refrigerate opened jars.

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