Recipe - Caramel Spice Apple Butter

4 pound Rome apples
4 One half pound Granny Smith apples
1 cup Water
4 cup Sugar
1 teaspoon Cinnamon
One half teaspoon Cloves
One fourth teaspoon Ginger
2 tablespoon 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 One fourth inch head space.
Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half
pints.

From: Ball Blue Book Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini