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.
Thanks for having this recipe on “that’s my home”.. just what I was searching for. I have make this only one time, but it is very good. I have lots of yellow delicious apples this year on our tree, tried to find recipe and I couldn’t find it. Been looking for over an hour on different sites and found your site on my “favorites”. Now I know why I have you saved on my computer. Thanks again.
Mary Ellen says
Thanks Bonnie for taking the time to leave me a message. I wish I had a tree full of apples right now. Hope you come back often!