Salted Caramel Apple Butter

 

3 lbs Gala apples peeled, cored and cut into 1-inch pieces

1 C apple juice 100% unsweetened juice

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. all spice

 

1 T. unsalted butter

1 T. packed brown sugar

1 T. maple syrup

1/4 tsp. sea salt

1 T. heavy cream

 

Prep the slow cooker with a coat of cooking spray. Add the apples, apple juice, and all of the spices in the slow cooker. Put on the lid. Turn on high cooking for an hour. Turn off the cooker. Add a third of the stewed apple mixture to the food processor or use a immersion blender. Continue to blend until the apples are smooth. Repeat the process until all of the stewed apples are blended. Pour the mixture back in the in the slow cooker. Turn the slow cooker on low and continue to cook for 6-8 hours. (The apple mixture will be about half of what it was.) Set aside. Caramel Sauce Directions: Add the maple syrup, butter, and brown sugar in the skillet and cook on medium to high heat. Begin to whisk the butter, syrup, and brown sugar continuing until the mixture has thicken and is bubbly. Continue whisking while adding the salt and heavy cream. (1-2 minutes) Remove from the heat. Slowly stir in caramel sauce to the apple mixture. Set aside to allow to cool. Scoop into 4 oz lidded jars.