Caramel Apple Butter

Recipe by Diana Adcock
READY IN: 4hrs 30mins
SERVES: 7
YIELD: 7 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • *Using a frozen saucer place a spoonful of butter in center. If no rim of liquid forms, your butter is done.
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