Caramel Apple Butter

I know this is a fall recipe , I am not at all wishing summer away! I love making apple butter in the fall- the house just smells amazing. I never thought of caramel apple butter and stumbled upon this recipe today. I had to post it before I forgot! It's definitely one I want to try in the fall, if I can wait that long. I've read that this really cooks down and you only get a a few jars. I think I may experiment using white and brown sugar.

Caramel Apple Butter

3 lbs apples

1/2 cup water or 1/2 cup apple juice
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. 

Homemade Apple Pie Filling in a Jar

4 1/2 C sugar
1 C cornstarch
2 tsp cinnamon
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
3 Tbsp lemon juice
10 C cold water
6 pounds of  tart apples- washed, peeled and thinly sliced

Note: Slice apples into a solution of 3 Tbsp lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.

Easy Grape Jelly

3 cups grape juice

5 1/4 cups white sugar

1 (2 ounce) package powdered fruit pectin

Sterilize and dry jars for jelly, and set side.Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat. Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

Pear Honey

This is a Paula Deen recipe and makes 12-16 half pint jars. It can, however, easily be cut in half.

Pear Honey

8 C (about 3 pouds) peeled, cored, and chopped pears
1 20 oz can crushed pineapple with syrup
10 C sugar
1 tbsp lemon juice

Chop pears in blender or food processor. Mix all ingredients and cook until pears are tender and mixture thickens, approx 30min to 1 hour. Place in sterilized jars and seal while hot. Process jars in a water bath. Process 5 minutes for half-pints. Remove from hot water bath and place on a dishcloth and let sit overnight to make srue jars have sealed properly. If jars have not sealed you can reprocess.

Note: If mixture does not thicken after 45 mintues- 1 hour you can addd a little bit of prepared pecting to the hot mixture to thicken it slightly.