Introduction
Oh, the smell of fall! There’s something truly magical about it, isn’t there? It brings back memories of crisp air, crunchy leaves, and cozy kitchens filled with the sweet aroma of baking. If you’re anything like me, one of the quintessential scents of autumn is apple butter. And this year, we’re taking it up a notch with a dreamy Salted Caramel Apple Butter. It’s so incredibly easy to whip up, and the result is pure, spoonable heaven. Trust me, this recipe is going to become your new fall favorite!
Why You’ll Love This Recipe
- Fast: You can have this delicious apple butter ready in under 2 hours, and much of that is hands-off simmering time!
- Easy: Seriously, it’s as simple as chop, simmer, stir, and enjoy. No fancy techniques required.
- Giftable: Imagine gifting little jars of this homemade goodness to friends and family. They’ll be thrilled!
- Crowd-pleasing: Who can resist the sweet, spiced apples with a hint of salty caramel? It’s a guaranteed hit.
Ingredients
Let’s gather up everything we need. It’s pretty straightforward, and you might already have most of these pantry staples!
- 3 lbs Gala apples, washed and cut into 1-inch pieces: Gala apples are wonderfully sweet and hold their shape beautifully. You can use other sweet varieties too!
- 1 cup unsweetened apple juice: This adds a little extra apple flavor and helps things simmer down nicely.
- 2 tsp cinnamon: The heart and soul of apple butter!
- ½ tsp nutmeg: For that warm, cozy spice note.
- ½ tsp cloves: A little goes a long way to add depth.
- ½ tsp allspice: It’s like a party of warm spices in one!
- 1 Tbsp unsalted butter: For our luscious caramel.
- 1 Tbsp packed brown sugar: Adds that classic caramel sweetness and color.
- 1 Tbsp maple syrup: A touch of pure autumn flavor to our caramel.
- ¼ tsp sea salt: The magic ingredient that balances all the sweetness and makes it salted caramel!
- 1 Tbsp cream: To make our caramel extra smooth and rich.
How to Make It
Alright, chef, let’s get cooking! This is where the magic happens.
- Get everything in the pot: Grab your biggest pot or a Dutch oven. Toss in your chopped apples, that cup of apple juice, cinnamon, nutmeg, cloves, and allspice. Give it a good stir so everything is nicely coated.
- Bring it to a boil: Turn your stove to medium-high heat and let that mixture come to a gentle boil.
- Simmer down now: Once it’s boiling, reduce the heat to low, pop a lid on, and let it simmer for about 45 to 60 minutes. You want those apples to get super tender. Give it a stir every now and then to make sure nothing is sticking.
- Thicken it up: Now, take the lid off! We want all that extra liquid to evaporate. Keep simmering, but stir more frequently this time. You’re looking for the mixture to thicken up to a consistency you love – think nice and spreadable, not watery. This might take another 30 to 45 minutes.
- Caramel time: While the apples are doing their thing, let’s make the caramel. Grab a small saucepan and melt that tablespoon of butter over medium heat.
- Mix in the sweet stuff: Stir in the packed brown sugar, maple syrup, sea salt, and cream.
- Stir and smooth: Keep stirring constantly. You’ll see it turn into a smooth, slightly thickened caramel sauce. This usually takes about 2 to 3 minutes.
- Pour in the gold: Carefully pour that beautiful caramel mixture into your pot of cooked apple butter.
- Combine and coat: Stir the caramel into the apple butter until it’s all nicely combined and you have that gorgeous, rich color throughout.
- Final simmer: Let it cook for another 5 to 10 minutes, stirring often. This is where it gets extra glossy and deeply flavored.
- And we’re done! Remove the pot from the heat. Let it cool slightly before you get to taste it. (Patience is a virtue, especially when it smells this good!)
Substitutions & Additions
Feeling adventurous? Or maybe you’re out of one ingredient? No worries! This recipe is super flexible.
- Apples: While Gala is great, feel free to use Honeycrisp, Fuji, or a mix of sweet and tart apples like McIntosh or Granny Smith for a little zing.
- Spices: If you’re not a fan of cloves or allspice, you can leave them out or increase the cinnamon. A pinch of cardamom would also be lovely!
- Sweetener: You can use all brown sugar or all maple syrup for the caramel if you prefer.
- Make it boozy: A splash of bourbon or rum in the caramel or the apple mixture towards the end of cooking adds a delightful depth.
- Nutty addition: Stir in some toasted chopped pecans or walnuts at the very end for a nice crunch.
Tips for Success
A few little secrets from my kitchen to yours to ensure perfect apple butter every time!
- Don’t rush the simmer: Low and slow is the name of the game for apple butter. This allows the flavors to meld and the moisture to evaporate properly.
- Stir frequently (especially at the end): As the apple butter thickens, it’s more prone to sticking to the bottom of the pot. Keep stirring to prevent scorching.
- Consistency check: You can test if it’s thick enough by placing a spoonful on a chilled plate. If it holds its shape and doesn’t spread too much, it’s ready.
- Prep ahead: You can chop your apples a day in advance and store them in the refrigerator in a sealed container with a little bit of lemon juice to prevent browning.
- Clean as you go: Wipe down the sides of your pot occasionally to ensure a smooth texture.
How to Store It
Once your delicious Salted Caramel Apple Butter has cooled down, you’ll want to store it properly to enjoy it for weeks to come.
Transfer your cooled apple butter into clean, airtight jars. It will keep well in the refrigerator for about 3-4 weeks. For longer storage, you can freeze it in freezer-safe containers or process it in a water bath canner for shelf stability (though be sure to follow proper canning guidelines for safety!).
FAQs
Got a few quick questions? I’ve got you covered!
What kind of apples are best for apple butter?
Sweet apples like Gala, Fuji, Honeycrisp, and McIntosh work wonderfully. A mix of sweet and tart apples can also add complexity!
How long does homemade apple butter last?
When stored in an airtight container in the refrigerator, it should last for about 3-4 weeks. Properly canned apple butter can last for up to a year.
Can I make this recipe in a slow cooker?
Absolutely! Combine all ingredients except the caramel sauce ingredients in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, or until thickened. Then, make the caramel sauce separately and stir it in.
What’s the best way to serve Salted Caramel Apple Butter?
Oh, the possibilities! It’s divine spread on toast, biscuits, scones, or muffins. It’s also fantastic with pork chops or chicken, swirled into yogurt or oatmeal, or as a topping for ice cream!
Salted Caramel Apple Butter
Equipment
- Large pot or Dutch oven
- Small saucepan
Ingredients
Main ingredients
- 3 lbs Gala apples washed and cut into 1-inch pieces
- 1 cup unsweetened apple juice
- 2 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp cloves
- 0.5 tsp allspice
Salted Caramel
- 1 Tbsp unsalted butter
- 1 Tbsp packed brown sugar
- 1 Tbsp maple syrup
- 0.25 tsp sea salt
- 1 Tbsp cream
Instructions
- Grab your biggest pot or a Dutch oven. Toss in your chopped apples, that cup of apple juice, cinnamon, nutmeg, cloves, and allspice. Give it a good stir so everything is nicely coated.
- Turn your stove to medium-high heat and let that mixture come to a gentle boil.
- Once it's boiling, reduce the heat to low, pop a lid on, and let it simmer for about 45 to 60 minutes. You want those apples to get super tender. Give it a stir every now and then to make sure nothing is sticking.
- Now, take the lid off! We want all that extra liquid to evaporate. Keep simmering, but stir more frequently this time. You're looking for the mixture to thicken up to a consistency you love – think nice and spreadable, not watery. This might take another 30 to 45 minutes.
- While the apples are doing their thing, let's make the caramel. Grab a small saucepan and melt that tablespoon of butter over medium heat.
- Stir in the packed brown sugar, maple syrup, sea salt, and cream.
- Keep stirring constantly. You'll see it turn into a smooth, slightly thickened caramel sauce. This usually takes about 2 to 3 minutes.
- Carefully pour that beautiful caramel mixture into your pot of cooked apple butter.
- Stir the caramel into the apple butter until it's all nicely combined and you have that gorgeous, rich color throughout.
- Let it cook for another 5 to 10 minutes, stirring often. This is where it gets extra glossy and deeply flavored.
- Remove the pot from the heat. Let it cool slightly before you get to taste it. (Patience is a virtue, especially when it smells this good!)