Caramel spice apple butter

6 servings

Ingredients

Quantity Ingredient
4 pounds Rome apples
4½ pounds Granny Smith apples
1 cup Water
4 cups Sugar
1 teaspoon Cinnamon
½ teaspoon Cloves
¼ teaspoon Ginger
2 tablespoons Lemon juice

Directions

Wash apples and cut into pieces; combine with water in a large covered sauce pot. Cook until soft, about 30 minutes. Press through a food mill; measure 12 cups apple pulp; and return to sauce pot. Heat 2 cups sugar in a saucepan, stirring until sugar melts and turns a rich golden brown. Carefully pour into apple pulp. Sugar will crackle and harden. Add remaining 2 cups of sugar and spices. Cook, uncovered, about 1 hour or until apple butter thickens, stirring occasionally to prevent sticking. Stir in lemon juice. Pour hot into hot jars, leaving ¼ inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints.

From: Ball Blue Book Shared By: Pat Stockett

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