Ingredients for Caramel Apple Butter
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How to Make Caramel Apple Butter
- Peel, core, and chop 6 pounds of apples (about 12 medium).
- In a large pot, combine the chopped apples with 1 cup of water or apple juice.
- Cook over medium-high heat until apples are tender, about 15-20 minutes, stirring occasionally.
- Remove the cooked apples with a slotted spoon and puree using a food mill, food processor, or immersion blender until smooth.
- Return the apple puree to the pot.
- Add 4 cups of granulated sugar, stirring well to combine.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer, stirring frequently, for 1-1.5 hours, or until the butter has thickened and reaches a spreadable consistency. A wooden spoon should leave a clear trail.
- Stir in 1 tablespoon ground ginger, 1 teaspoon ground cloves, and 1 teaspoon ground cinnamon.
- Add 1 (14-ounce) package of caramels, unwrapped.
- Increase heat to medium-low and stir constantly until the caramels are completely melted and incorporated into the butter.
- Ladle the hot caramel apple butter into clean, sterilized half-pint or pint jars, leaving ½ inch of headspace.
- Seal the jars tightly.
- Process in a boiling water bath canner for 10 minutes for pints, or 5 minutes for half-pints.
- To test for doneness, place a spoonful of butter on a chilled saucer. If no liquid forms around the edges after it cools, your butter is ready. If it's still too liquid, continue simmering and retesting.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
421g
Fat
4g
Carbs
39g
