Puree apples using favorite method. Place 7 cups of apple puree in a crock pot with sugar. (If your crock pot is large enough, this can be doubled.) Cook the pulp down (uncovered) over high heat setting, until a butter consistency is reached. (This takes me about 3 – 4 hours.)

Stir in the spices, vinegar and caramels. Heat through, stirring to melt caramels. Check temperature with a thermometer. This needs to be between 140 and 165 degrees. (Higher is better.) If crock pot can’t get hot enough, transfer to a pan and heat on the stove, stirring constantly to avoid scorching.

Fill prepared jars to within 1/2 inch of top and cap with two piece lids. Seal and water bath process for 10 minutes (pints or smaller.)