Posted by Cookin' Dad at recipegoldmine.com 8/3/2001 7:21 am
Source: Posted by Ginny - 22 January 2001 4:38 p.m. TSR New Board
I made this last Sunday evening after not having had apple butter for over 20 years. This is a killer recipe! The robust flavor of this stuff is absolutely irresistible! My kids and another American friend from Indiana also loved this stuff.
When I took my first bite of your apple butter, memories of time spent at my late grandmother's house in Tyler, TX flooded my mind. She used to make GREAT preserves and apple butter, but I think this recipe is better than her apple butter and very easy to make. Thank you so much for posting and bringing back so many good memories of my grandmother. Regards, Cookin' Dad
P.S. I'll bet this stuff would be great even without the caramels! Also, I peeled and boiled my apples for a few minutes before pureeing them in food processor.
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.
