Caramel Apple Butter
3 lbs apples
1/2 cup water or 1/2 cup apple juice
2 cups white sugar
2 cups white sugar
1/4 teaspoon ground ginger
1/2 teaspoon cloves
1 teaspoon cinnamon
21 caramels
Peel, core and chop apples. Add apples and water/applejuice into a large pot. Over medium high heat cook apples until just tender. Remove apples with a slotted spoon-puree using a food mill, food processor, whatever you have on hand. (discard fluid in pot). Return puree to pot; Add the sugar stirring well. Return to medium high heat-you want mixture to bubble. Reduce heat and simmer, stirring frequently until butter is thick and has a spreadable consistency. Add the ginger, cloves and cinnamon, stirring well. Add the caramels; Turn the heat up to medium low, stirring constantly until caramels are melted. Ladle butter into clean hot jars leaving 1/2 inch head space. Seal. Process in a boiling water bath canner 10 minutes for pints, 5 minutes for half pints.
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