Caramel Spice Apple Butter1 Servings. Ingredients4 pounds rome apple4 1/2 pounds Granny Smith apples1 cup water4 cups sugar1 teaspoon cinnamon1/2 teaspoon cloves1/4 teaspoon ginger2 tablespoons lemon juiceDirectionsWash 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 of apple pulp; and return to sauce pot.Heat 2 cups of sugar in a saucepan, stirring until the 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.Category: Potpourri
Caliendo Cookbook