How to Make Slow Cooker Caramel Apple Butter - A Step-by-Step Guide

There's nothing quite like the taste of homemade apple butter, especially when it's made in a slow cooker. The sweet and savory flavors of caramel and apples come together in this delicious recipe to create a spread that's perfect for toast, biscuits, or even as a topping for ice cream. If you've never tried making your own apple butter before, this recipe is the perfect place to start. With just a few simple ingredients and a bit of patience, you'll have a delicious and versatile condiment t...

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Ingredients

  • 6 pounds apples - peeled, cored, and cut into small cubes
  • 2 cups brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • 2 (11 ounce) packages individually wrapped caramels, unwrapped

Information

  • Prep Time: 40 mins
  • Cook Time: 4 hrs 20 mins
  • Additional Time: 12 hrs
  • Total Time: 17 hrs
  • Servings: 80
  • Yield: 10 1/2-pint jars

  • 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. Purée 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 the 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 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.
  • Nutrition

    62 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Cholesterol: 1mg
    • Sodium: 28mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 1g
    • Total Sugars: 12g
    • Protein: 1g
    • Vitamin C: 2mg
    • Calcium: 17mg
    • Iron: 0mg
    • Potassium: 58mg