- 3 pounds apples
- 100 g / ½ cup granulated sugar
- 120 ml / ½ cup water
- 80 ml / ⅓ cup apple cider vinegar
- 1 cinnamon stick (optional)
- Wash the apples and quarter if apples are small and cut them into even smaller pieces if apples are large. No need to peel or remove the cores!
- Put the sugar in a large, comprehensive, thick-bottomed pot over medium-high temperature and let it caramelize until golden brown.
- Add the apple pieces, water, and vinegar to the pot; this will bubble up and spatter, so add it slowly and be careful. Cover with a lid and bring to a boil. Then reduce the heat to a simmer and stir from time to time. Let cook until the apples are (really) very tender for about 25-30 minutes.
- Press the apples with the cooking liquid through a sieve. Discard the skins and cores. Return the pulp to the pot, add the cinnamon stick and simmer until thick and brown for about 1 – 1 ½ hours. Stir frequently to prevent sticking and burning, especially towards the end of the cooking time.
- Remove the caramel apple butter from the heat, fill in sterilized jars and screw the lids on.
- If caramelizing sugar is a scary thing for you, skip this step and add the sugar; it will be fine! First, however, try brown sugar if available.
- Because it’s low in sugar, you can store the caramel apple butter for about four weeks. I am sure you can keep it for longer, but I could never save some for trying out.