Let’s can caramel apple topping!

I’ve been searching for a caramel apple jam type recipe and could NOT find one that was what I wanted. Which is always the case for me, but I continue to waste my time hopelessly looking for an already done recipe by someone as equally strange as me. It never happens.

I wanted a caramel apple jammy type recipe that could be used as a topping. I love caramel apples and would love to be able to can that and use as an ice cream topping, on pancakes, in cinnamon rolls, or swirled into a chevre cheesecake. So I had to do it myself. I see how it is internet.

This recipe is rebel canning since I used butter. But a homemade caramel, to me, doesn’t taste good without butter! Since I refuse to battle with pectin, this recipe does take some time to simmer down and get thick. But the beauty here is you can cook it as little or as long as you want to your liking. I made sure it at least got to the caramel phase.

I then canned it for apple times. Do some research on canning with dairy and decide if this is something you’re comfortable doing. Use common sense, as you should with all home canning. I’m not responsible for any mishaps that may occur, because I can’t possibly control what you do in your own kitchen! This post and recipe is purely informational.