Makes about 7 pints
7 C apple sauce or puree (unsweetened)
2 C sugar
1/4 t ginger
1/2 t cloves
1 tcinnamon
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 (4 hours in our case). 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.
Can and water bath for 10 minutes.
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