Start by sterilizing the jars and lids by putting them in boiling water for 5 minutes.
Boil the apples, water, and butter reducing the heat to low. Cover and simmer for about 8 minutes until the apples are soft. Mix in the white sugar, brown sugar, pectin powder, and butter flavoring. Boil them together while stirring often. Leave it to cook for the last 2 minutes without stirring.
Remove it from the fire and pack the hot caramel jam into the sterilized jars filling them up to 1/4 inch of the top. Ensure there are no air bubbles trapped in the jam. Wipe the jar sides and rims for any spills and tightly close them with the lids.
Place a rack at the bottom of a large pot and fill it halfway with water. Bring it to a boil and put the tightly closed jars inside. Allow a 2-inch gap between jars so they do not tightly pack in the pot. Keep the water boiling, covering the pot for about 15 minutes.
Remove the jars from the point and place them on a cloth-covered surface. Leave them for 8 hours before opening and using the caramel apple pie jam recipe.
Store the remaining in a cool, dark place and refrigerate any opened jars.