Canning and Preserving Recipes

Crockpot Caramel Apple Butter

Ingredients

  • 3 pounds apples
  • 2 cups granulated sugar
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 teaspoon cinnamon
  • 21 caramels

Instructions

  1. Puree about 3 pounds of apples (heat, peel, steam, food mill, blender or whatever). Place 7 cups of it in a slow cookert with about 2 cups of granulated sugar to taste depending upon the variety of apples used. For a large slow cookewr, you can double this. Cook the pulp down to a butter consistency (about 3 to 4 hours).
  2. Stir in 1/4 teaspoon ginger, 1/2 teaspoon cloves, 1 teaspoon cinnamon and 21 caramels. Check the temperature. I like to get it up to 165 degrees F, but the minimum is 140 degrees F. If your crock does not get hot enough, transfer it to a pan and heat it on the stove.
  3. Can, leaving 1/2 inch head space and water bath - pints for 10 minutes and 1/2 pints for 5 minutes. Hide the finished product from the salivating hordes that will be pounding down your door.


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