This luxurious Caramel Spice Apple Butter transforms tart Granny Smith and sweet Rome apples into a velvety, aromatic spread. The secret lies in caramelizing a portion of the sugar before blending it with the cooked fruit, creating a complex depth of flavor that simple jams lack. Warm spices like cinnamon, cloves, and ginger infuse the mixture, while a splash of lemon juice brightens the profile and balances the sweetness. Ideal for spreading on warm biscuits, stirring into oatmeal, or serving as a glaze for roasted meats, this preservative-free treat captures the essence of autumn in every jar. It makes a wonderful homemade gift and keeps beautifully on the pantry shelf.
Caramel Spice Apple Butter
Description
This luxurious Caramel Spice Apple Butter transforms tart Granny Smith and sweet Rome apples into a velvety, aromatic spread. The secret lies in caramelizing a portion of the sugar before blending it with the cooked fruit, creating a complex depth of flavor that simple jams lack. Warm spices like cinnamon, cloves, and ginger infuse the mixture, while a splash of lemon juice brightens the profile and balances the sweetness. Ideal for spreading on warm biscuits, stirring into oatmeal, or serving as a glaze for roasted meats, this preservative-free treat captures the essence of autumn in every jar. It makes a wonderful homemade gift and keeps beautifully on the pantry shelf.Ingredients
Directions
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Wash, core, and chop the Rome and Granny Smith apples into bite-sized pieces.
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Place the chopped apples and 1 cup of water in a large heavy-bottomed saucepan.
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Cover and bring to a boil, then reduce heat to low and simmer until the apples are very soft and tender, about 30 minutes.
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Pass the cooked apples through a food mill or sieve to create a smooth pulp; discard any cores or skins.
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Measure out 12 cups of the apple pulp and return it to the clean saucepan.
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In a separate small saucepan, heat 2 cups of sugar over medium heat, stirring constantly until it melts and turns a deep golden brown caramel color.
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Carefully pour the hot caramelized sugar into the apple pulp. Be cautious as it may bubble and crackle.
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Stir vigorously until the caramel hardens slightly, then continue stirring until it melts into the apples again.
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Add the remaining 2 cups of sugar, cinnamon, cloves, and ginger to the pot.
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Cook uncovered over medium-low heat, stirring frequently to prevent sticking, until the mixture thickens and darkens in color, about 1 hour.
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Remove from heat and stir in the lemon juice.
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Ladle the hot apple butter into sterilized jars, leaving 1/4-inch headspace.
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Wipe rims, adjust lids, and process in a boiling water bath for 10 minutes to seal.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1435.2kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 12.2mg1%
- Total Carbohydrate 376.6g126%
- Dietary Fiber 23.8g96%
- Sugars 336.7g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
