Name: Caramel Spice Apple Butter
Ingredients: 4 lb Rome apples; 4 1/2 lb Granny Smith apples; 1 c Water; 4 c Sugar; 1 ts Cinnamon; 1/2 ts Cloves; 1/4 ts Ginger; 2 tb Lemon juice

CATEGORY	CUISINE	TAG	YIELD
		Preserves, Jams	6	Servings

INGREDIENTS

4	lb	Rome apples
4 1/2	lb	Granny Smith apples
1	c	Water
4	c	Sugar
1	ts	Cinnamon
1/2	ts	Cloves
1/4	ts	Ginger
2	tb	Lemon juice

INSTRUCTIONS

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 1/4 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

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