Name: Homemade Caramel Apple Jam Recipe
Total time: 9 hrs
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; 2 cups white sugar; 1.5 (1.75 ounce) packages powdered fruit pectin; 1 tablespoon clear butter flavoring (such as Wilton®)

Instructions

Sterilize your canning jars and lids in boiling water for at least 5 minutes to ensure proper preservation.
In a large pot, combine apples, water, and butter. Bring to a boil, then reduce heat to low, cover, and simmer until the apples are soft, approximately 8 minutes. Stir in brown sugar, white sugar, pectin powder, and butter flavoring. Return to a full rolling boil, stirring frequently. Cook at a boil for 2 minutes, stirring constantly.
Carefully pack the hot caramel apple jam into the sterilized jars, leaving 1/4 inch of headspace at the top. Use a knife or thin spatula to release any trapped air bubbles. Clean the rims of the jars with a damp paper towel to remove any residue. Secure the lids and rings tightly.
Place a rack in a large stockpot and fill it halfway with water. Bring the water to a boil and gently lower the jars into the boiling water using a jar holder. Maintain a 2-inch space between the jars. Add more boiling water if needed to ensure the water level is at least 1 inch above the tops of the jars. Return the water to a rolling boil, cover the pot, and process for 15 minutes.
Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, spacing them a few inches apart, to cool completely. Once cooled, check the seal of each lid by pressing down on the center. The lid should not move. Let the jars sit undisturbed for 8 hours to overnight before using. Store sealed jars in a cool, dark place. Refrigerate after opening.

Homemade Caramel Apple Jam Recipe

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