Autumn Salted Caramel Apple Butter

Tiffany Bannworth

By
@MissAnubis

This is a favorite in my household. I recommend making it in large batches. This recipe, however, is for one jar.

I am going to make another version of this recipe with pumpkin, so stay tuned.


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Comments:

Serves:

one jar

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 c
organic applesauce or 3 apples (3 different colors)
1/2 c
water
1 tsp
dark molasses
1/2 tsp
ginger, fresh grated or powdered
1 tsp
cinnamon
1 Tbsp
butter
4 Tbsp
dark brown sugar
1 Tbsp
vanilla
2 Tbsp
salted caramel or jersey salted caramel
1 1/2 Tbsp
knox's unflavored gelatin (optional)

Directions Step-By-Step

1
Prepare salted caramel. Follow this recipe, you can optionally leave out the alcohol. Set aside to cool.

New Jersey Salted Caramel
2
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.
3
If using diced, cook until water is absorbed and apples soft, the mash apples. If using applesauce, continue to next step.
4
Add molasses, ginger, cinnamon, butter, brown sugar, and vanilla. Cook until you have a thick, bubbling.
5
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.
6
Raise the heat until you have a steady boil, then whisk in the unflavored gelatin. Keep whisking until totally blended.
7
Bubble for an additional 2 minutes. Remove from heat.
8
Spoon in salted caramel. Stir.
9
Pour mixture into a jar. Tightly seal. Invert upsidedown for 5 minutes. Then upright, and place in dark cabinet for 24 hours.

About this Recipe

Main Ingredient: Fruit
Regional Style: English
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy