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
- 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).
- 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.
- 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.