Slow Cooker Caramel Apple Butter

Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a 6-quart slow cooker. Stir well to combine. (Prep time: 15 minutes)

Cook on High heat until the apples are very tender and easily mashed with a fork, approximately 3-5 hours. Check for tenderness after 3 hours.

Using an immersion blender, carefully purée the apple mixture directly in the slow cooker until completely smooth. (Blending: 5 minutes)

Microwave unwrapped caramels in a microwave-safe bowl in 30-second intervals, stirring in between, until completely melted and smooth, about 1-2 minutes total. Alternatively, melt caramels in a saucepan over low heat, stirring constantly.

Pour the melted caramel into the slow cooker with the apple purée. Stir to thoroughly combine. (Combining: 2 minutes)

Continue to cook on Low heat for an additional 1-2 hours, or until the apple butter reaches your desired consistency. Stir occasionally to prevent sticking. The longer it cooks, the thicker and darker it will become. (Cooking: 1-2 hours)

While the apple butter is cooking, prepare your canning jars. Inspect ten 8-ounce jars for any chips or cracks, and check the rings for rust. Discard any defective jars or rings. Immerse the jars in simmering water for at least 10 minutes to sterilize. Wash the new, unused lids and rings in warm, soapy water. (Sterilizing: 15 minutes)

Carefully pack the hot apple butter into the hot, sterilized jars, leaving 1/4-inch headspace at the top. Use a clean knife or thin spatula to run around the inside of the jars to release any trapped air bubbles. (Filling: 20 minutes)

Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Center the lids on the jars and screw on the rings until fingertip-tight. (Sealing: 5 minutes)

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are 2 inches apart and covered by at least 1 inch of water. (Processing: 10 minutes)

Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes. (Boiling: 10 minutes)

Carefully remove the jars from the stockpot using the jar lifter and place them on a towel-lined surface, several inches apart. Let them cool completely, undisturbed, for 12-24 hours. (Cooling: 12-24 hours)

After 12-24 hours, check the seal of each jar by pressing the center of the lid. If the lid doesn't flex up and down, it's properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place for up to 1 year.