Crockpot Caramel Apple Butter

Crockpot Caramel Apple Butter

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.