Real Recipes From Real Home Cooks ®

autumn salted caramel apple butter

★★★★★ 1
a recipe by
Tiffany Bannworth
Cape Coral, FL

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
serves one jar
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For autumn salted caramel apple butter

  • 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

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