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


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)


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.

About this Recipe

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