Autumn Salted Caramel Apple Butter

Tiffany Bannworth


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.


★★★★★ 1 vote

one jar
5 Min
10 Min
Stove Top


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

How to Make Autumn Salted Caramel Apple Butter


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

    New Jersey Salted Caramel
  • 2Place 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.
  • 3If using diced, cook until water is absorbed and apples soft, the mash apples. If using applesauce, continue to next step.
  • 4Add molasses, ginger, cinnamon, butter, brown sugar, and vanilla. Cook until you have a thick, bubbling.
  • 5Then, I like to use a submersion blender to puree at this point. But, you don't need to if you like a little chunky.
  • 6Raise the heat until you have a steady boil, then whisk in the unflavored gelatin. Keep whisking until totally blended.
  • 7Bubble for an additional 2 minutes. Remove from heat.
  • 8Spoon in salted caramel. Stir.
  • 9Pour mixture into a jar. Tightly seal. Invert upsidedown for 5 minutes. Then upright, and place in dark cabinet for 24 hours.

Printable Recipe Card

About Autumn Salted Caramel Apple Butter

Main Ingredient: Fruit
Regional Style: English
Dietary Needs: Vegetarian

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