wilkes

Caramel Apple Butter

3 lbs apples
1/2 cup water or apple juice (I use unsweetened apple juice)
2 cups white sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon cinnamon
21 caramels

Peel, core and chop apples. Add apples and water or apple juice 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 1/4 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.

Makes about 10 pints