Puree about 3 pounds of apples (heat, peel, steam, food mill, blender or whatever).
Place 7 cups of it in crockpot with about 2 cups of white sugar to taste depending
upon the variety of apples used. For a large crock, 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.