Caramel-Spice Apple Butter
4 pounds Rome Apples 1 teaspoon cinnamon
4 1/2 pounds granny Smith apples 1/2 teaspoon cloves
1 cup water 1/4 teaspoon ginger
4 cups sugar,divided 2 tablespoons lemon juice
Wash apples;remove stem and blossom ends. Cut into pieces;do not peel or core.Combine apples and water in a large covered saucepot. Cook until soft,about 30 minutes.Press through a sieve or food mill. Measure 12 cups apple pulp;set aside.Heat 2 cups sugar in a seperate saucepot,stirring until sugar melts and turns a rich golden brown.Carefully combine carmelized sugar and apple pulp.Sugar will crackle and harden.Add remaining 2 cups sugar and spices.Cook, uncovered, until thick enough to round up on a spoon.As mixture thickens,stir frequently to prevent sticking.Stir in lemon juice.Ladle hot butter into jars leaving1/4-inch head-space.Adjust two-piece caps.Process 10 minutes in a boiling-water canner.Yield:about 6 half pints.
Recipe is from the Ball Blue Book 1999
Hugs
Sharon