“This recipe is posted by request-original poster is Mimi Hiller.”
READY IN:
4hrs 30mins
SERVES:
7
YIELD:
7 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, core and chop apples.
  2. Add apples and water/applejuice into a large pot.
  3. Over medium high heat cook apples until just tender.
  4. Remove apples with a slotted spoon-puree using a food mill, food processor, whatever you have on hand. (discard fluid in pot).
  5. Return puree to pot.
  6. Add the sugar stirring well.
  7. Return to medium high heat-you want mixture to bubble.
  8. *Reduce heat and simmer, stirring frequently until butter is thick and has a spreadable consistency.
  9. Add the ginger, cloves and cinnamon, stirring well.
  10. Add the caramels.
  11. Turn the heat up to medium low, stirring constantly until caramels are melted.
  12. Ladle butter into clean hot jars leaving 1/2 inch head space. Seal.
  13. Process in a boiling water bath canner 10 minutes for pints, 5 minutes for half pints.
  14. *Using a frozen saucer place a spoonful of butter in center. If no rim of liquid forms, your butter is done.

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