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This recipe is classed as easy

Rating 2.98 / 5 (40 votes)

Prep time:
5 min, plus cooling
Cook time:
30 min
makes 2 x 260g jars

Toffee apple jam is made with layers of homemade toffee sauce and lemony apple compote


1. For the toffee sauce: melt the sugar, syrup and butter in a small pan and bring slowly to the boil. Reduce the heat and simmer for 3 minutes or so until thick. Stir in the cream and remove from the heat and set aside to cool.

2. For the jam: place the apples, water and lemon juice in a separate pan and cook down until soft and fluffy – this will take about 15-20 minutes. Once the apples have become soft, add the sugar over a low heat until all the sugar has dissolved, then crank up the heat and bring to a simmering boil for approximately 4-5 minutes. The apple jam should be lovely and thick.

3. Add a layer of toffee sauce to the bottom of the jar and then a layer of apple jam and continue layering until you reach the top of the jar.

Looking for jam recipes? Take a look at our top 10 jam recipes


For the toffee sauce

  • 100 g light muscovado sugar
  • 4 tbsp golden syrup
  • 100 g unsalted butter
  • 4 tbsp double cream

For the apple jam

  • 600 g Bramley apples, cored and peeled
  • 100 ml water
  • 2 tbsp lemon juice
  • 250 g white granulated cane sugar, flavoured with vanilla pods (or 1 fresh vanilla pod added to the apple sauce mixture at the beginning of the cook)

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Latest Comment


Hello Judy. Usually good jams can keep for ages if unopened, but that isn't the case for this recipe because it has fresh double cream and butter in it. So you're looking at a couple of day, I'm afraid.

Charlotte - Good Food Charlotte - Good Food  Posted 12 Sep 2011 2:35 PM

Does anyone have any idea how long this will keep? I want to make some to go in the Hampers I am giving for Christmas presents

Judy G Judy G  Posted 10 Sep 2011 9:01 AM