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    Butter: Caramel Spice Apple Butter

    Source of Recipe

    Morton's Recipes

    List of Ingredients

    4 pounds Rome apples
    4 1/2 pounds granny Smith apple
    1 cup water
    4 cups sugar
    1 teaspoon cinnamon
    1/2 teaspoon cloves
    1/4 teaspoon ginger
    2 tablespoons lemon juice

    Recipe

    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. Yield: 6 half pints.

 

 

 


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