Caramel Apple Butter

For Michele5000 and Justmelisa.....here ya go!

Carmel Apple Butter

1. Puree about 3 lbs of apples - (heat, peel, steam, food mill, blender, etc.) - enough to equal 7 cups of puree.

2. Place puree in a crockpot with about 2 cups white sugar (sugar to taste depending upon the variety of apples used.)

3. Cook the pulp down to a fruit butter consistency (3-4 hours)

4. Stir in 1/4 teaspoon ginger, 1/2 teaspoon cloves, 1 teaspoon cinnamon and 21 soft caramels. Check the temperature - it should reach at least 140 F, and preferably 165 F. (If your crockpot does not get hot enough to reach the desired temperature, transfer the mixture to a heavy saucepan or dutch oven and heat on the stove until mixture reaches the correct temperature.)

5. Pour into clean, hot sterilized jars, leaving 1/2" head space. Wipe rims with damp clean cloth and seal with standard lids and ring bands.

6. Process in boiling water bath, 10 minutes for pints; five minutes for 1/2 pints (start timing when water begins boiling.)

Note: if your crockpot is sufficiently large, you can double the recipe.

This yummy recipe and other canning recipes can be found at: http://members.tripod.com/~Lasaan/archives2.html