Title: Caramel Spice Apple Butter
Categories: Toppings Preserve
Yield: 6 Servings

4	lb	Rome apples
4 1/2	lb	Granny Smith apples
1	c	Water
4	c	Sugar
1	ts	Cinnamon
1/2	ts	Cloves
1/4	ts	Ginger
2	tb	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. Yield: 6 half pints.

From: Ball Blue Book Shared By: Pat Stockett

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