---------- Recipe via Meal-Master (tm) v8.03
 
      Title: CARAMEL SPICE APPLE BUTTER
 Categories: Preserves, Jams
      Yield: 6 servings
 
      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
 
  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.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
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