posted by Mimi Hiller 07-05-101 12:37 PM
Caramel Apple Butter
1 cup sugar
1/2 cup water
1 cup butter
1 cup apples, chopped
Place the sugar and water in a thick-bottomed saucepan and heat it over a medium heat until the ingredients melt together. Continue heating the mixture as the water evaporates and the remaining sugar begins to caramelize.
When it is a deep golden brown color add the remaining ingredients. Stir them frequently and continue cooking until the apples are mushy, about ten minutes.
Place the hot mixture in a blender and carefully purée until very smooth. Strain the mixture. Transfer to a storage container and refrigerate until chilled.
Caramel Apple Butter
7 cups apple sauce or puree (Gravinsteins)
2 cups of white sugar
1/4 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon cinnamon
22 caramels
Put the apple puree into a crockpot and stir in the sugar. Cook it down (lid off) until you are please with the consistency. Stir in the caramels and let them melt in for about 15 minutes. Stir in the spices and check the temperature. If your apple butter does not exceed 165 degrees F move the butter to a pan and heat it to at least 165 degrees. You will probably no be able to go above 185 degrees without burning. Can and water bath for 10 minutes (pint jars). Makes about 7 pints
Caramel Apple Butter
3 lbs apples
2 cups white sugar
1/4 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon cinnamon
21 caramels
Puree apples. ( Heat, peel, steam, food mill, blender or what ever )
Place 7 cups it in the crockpot with sugar - 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 Ginger, cloves, Cinnamon and caramels.
Check the temperature. It should 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 in 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.
Caramel Apple Butter
1 cup sugar
1/2 cup water
1/2 lb. Butter
1/2 lb. Apples (unpeeled and chopped, about 2 cups)
Place sugar and water in medium, heavy saucepan and heat over medium until ingredients melt together. Continue heating mixture as water evaporates and melted sugar begins to caramelize.
When caramel is deep golden brown, add butter cut in chunks and apples. Stir frequently and continue cooking until apples are mushy, about 10 minutes.
Place hot mixture in a blender and carefully puree until very smooth.
Strain mixture. Transfer to a storage container and refrigerate until chilled.