Instructions:
- Prepare the Apples:
- Begin by peeling, coring, and chopping the apples into small, even pieces to ensure they cook down evenly.
- Cook the Apples:
- In a large pot, combine the chopped apples, granulated sugar, brown sugar, and apple cider.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Simmer:
- Once boiling, reduce the heat and let the mixture simmer for about 45 minutes to 1 hour, or until the apples are very soft and the liquid has reduced.
- Stir occasionally to prevent the apples from sticking to the bottom of the pot.
- Blend:
- Once the apples are soft, use an immersion blender to puree the mixture until smooth.
- If you don’t have an immersion blender, carefully transfer the mixture to a countertop blender in batches. Be cautious with the hot liquid.
- Add Spices and Caramel:
- Stir in the ground cinnamon, nutmeg, cloves, and caramel sauce.
- Mix thoroughly to combine all the flavors.
- Simmer Again:
- Return the mixture to a gentle simmer for another 15-20 minutes, stirring frequently.
- Continue to cook until the apple butter thickens to your desired consistency.
- Season with Salt:
- Stir in the sea salt, starting with 1/2 teaspoon and adjusting to taste. The salt enhances the sweetness of the caramel and balances the rich flavors.
- Cool and Store:
- Allow the apple butter to cool slightly before transferring it to sterilized jars.
- Seal the jars with lids while they are still warm.
- Refrigerate or Preserve:
- Store the jars in the refrigerator for up to 3 weeks.
- For longer storage, process the jars in a boiling water bath for 10 minutes, making them shelf-stable for up to a year.
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes