For the apple caramel jam, melt sugar in a pan to caramel and deglaze with hot apple juice. Stir until the caramel is dissolved. Keep covered.
Combine grated apples with jelling sugar in a wide saucepan. Cover and let macerate overnight in a cool place.
The next day, wash the jam jars and lids, boil and sanitize with apple brandy. Stir lemon juice into the macerated apple mixture.
Then boil until bubbly, about 4 minutes (follow directions on sugar package). Stir constantly so that the apple-caramel jam does not burn.
Skim apple caramel jam as needed. Stir in the caramel in the last minute of cooking and then do the jelly test. For the jelly test, put some jam on a cold porcelain plate.
If the jam gels, it can be poured into jars. Pour apple-caramel jam as hot as possible, to the brim, into the prepared jars and seal immediately.
Place the jars upside down on a tray covered with a damp cloth for 10 minutes. Then invert the jars again and let cool on the tray. Store in a cool and dark place.