| Recipe Title: Carmel Apple Butter Contributed by: TwinLakesChef
List of Ingredients
3 lbs of apples enough to equal 7 cups of puree
2 cups white sugar (sugar to taste depending upon the variety of apples used.)
1/4 teaspoon ginger,
1/2 teaspoon cloves,
1 teaspoon cinnamon
21 soft caramels. |
Preparation
1. Puree about 3 lbs of apples - (heat, peel, steam, food mill, blender, etc.) - enough to equal 7 cups of puree.
2. Place puree in a crockpot with about 2 cups white sugar (sugar to taste depending upon the variety of apples used.)
3. Cook the pulp down to a fruit butter consistency (3-4 hours)
4. Stir in 1/4 teaspoon ginger, 1/2 teaspoon cloves, 1 teaspoon cinnamon and 21 soft caramels. Check the temperature - it should reach at least 140 F, and preferably 165 F. (If your crockpot does not get hot enough to reach the desired temperature, transfer the mixture to a heavy saucepan or dutch oven and heat on the stove until mixture reaches the correct temperature.)
5. Pour into clean, hot sterilized jars, leaving 1/2" head space. Wipe rims with damp clean cloth and seal with standard lids and ring bands.
6. Process in boiling water bath, 10 minutes for pints; five minutes for 1/2 pints (start timing when water begins boiling.) | Cookbook Category
Canning
Fruit
General Cooking/Prep Method
Canning-Hot Water Bath
Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate
Make Ahead
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(Image by grannyof8)
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(Image by grannyof8)
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Appetizers