Caramel Spice Apple Butter

Serves:

Ingredients:

4 lb Rome apples
4 1/2 lb Granny Smith apples
1 c Water
4 c Sugar
1 ts Cinnamon
1/2 ts Cloves
1/4 ts Ginger
2 tb Lemon juice

Method:

Wash apples and cut into pieces; combine with water in a large covered sauce pot.
Cook until soft, about 30 minutes.
Press through a food mill; measure 12 cups apple pulp; and return to sauce pot.
Heat 2 cups sugar in a saucepan, stirring until sugar melts and turns a rich golden brown.
Carefully pour into apple pulp.
Sugar will crackle and harden.
Add remaining 2 cups of sugar and spices.
Cook, uncovered, about 1 hour or until apple butter thickens, stirring occasionally to prevent sticking.
Stir in lemon juice.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Yield: 6 half pints.