In addition to that, I made another batch of apple butter, Yetzirah’s recipe, also very good (and it has my house smelling divine) and lastly a large batch of applesauce. For today my thoughts were on apples, and I spent some of my energies pushing thoughts regarding #3 back behind the apple bushels filling my mind. It was rather nice.
Tomorrow we find out what happens, but I’m going to do my Scarlett O’Hara imitation and worry about that tomorrow, because… tomorrow is another day.
Ok, enough southern belle stuff. For anyone inclined towards cooking, if you like apples you really need to try this recipe. It is beyond out of this world. The sugar was a bit much for my taste, so I only used one cup rather than the two, but… yummy nonetheless!
Crockpot Caramel Apple Butter
Recipe By :Cookin' Dad at recipegoldmine.com
Categories : Crockpot, Fruit, Jams/Jellies
Amount Measure Ingredient -- Preparation Method
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3 pounds Apples -- cored and sliced
2 cups Granulated sugar
1/4 teaspoon Ground ginger
1/2 teaspoon Ground cloves
1 teaspoon Ground cinnamon
21 Kraft caramels -- unwrapped
Cook apples until tender and run through a food mill. Place 7 cups of puree 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 ginger, cloves, cinnamon and caramels. Check the temperature. I like to get it up to 165ºF, but the minimum is 140ºF. If your crock does not get hot enough, transfer it to a pan and heat it on the stove.
Can leaving 1/2" head space and water bath - pints for 10 minutes and 1/2 pints for 5 minutes. Hide the finished product from the salivating hordes that will be pounding down your door.