Canning Recipes

Caramel Spice Apple Butter
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 pounds Rome apples
4 1/2 pounds Granny Smith apples
1 cup water
4 cups sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon ginger
2 tablespoons lemon juice

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 1/4-inch head space.
Adjust caps. Process 10 minutes in boiling water bath.

This recipe yields 6 half-pints.

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