Autumn Salted Caramel Apple Butter Recipes

AUTUMN SALTED CARAMEL APPLE BUTTER

Steps:

• Prepare salted caramel. Follow this recipe, you can optionally leave out the alcohol. Set aside to cool. https://www.justapinch.com/recipes/dessert/other-dessert/new-jersey-salted-caramel.html
• Place a new saucepan on high. Inside, either place applesauce or apples diced, (I prefer leaving the peel on, but the choice is up to you.) and water. Bring water to a boil while keeping the pan tightly sealed. Reduce heat to simmer.
• If using diced, cook until water is absorbed and apples soft, the mash apples. If using applesauce, continue to next step.
• Add molasses, ginger, cinnamon, butter, brown sugar, and vanilla. Cook until you have a thick, bubbling.
• Then, I like to use a submersion blender to puree at this point. But, you don't need to if you like a little chunky.
• Raise the heat until you have a steady boil, then whisk in the unflavored gelatin. Keep whisking until totally blended.
• Bubble for an additional 2 minutes. Remove from heat.
• Spoon in salted caramel. Stir.
• Pour mixture into a jar. Tightly seal. Invert upsidedown for 5 minutes. Then upright, and place in dark cabinet for 24 hours.

SLOW COOKER CARAMEL APPLE BUTTER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Puree apple mixture with an immersion blender until smooth.
• Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
• Inspect ten 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
• Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.