My mom brought over a whole crate of apples that we picked last weekend for our fair display. Today, I used about half of them to make applesauce and decided to try something a little different as well. I remembered Laura’s post about Caramel Pear Butter, and I thought Caramel Apple Butter sounds really good! I made a few changes, like substituting cinnamon for the nutmeg, and it came out really great. I ended up with 9 pints of applesauce and 2 1/2 pints of caramel apple butter.
- 10 large apples, peeled, cored and chopped
- 6 Tbsp lemon juice
- 1/2 cup water
- 2 1/2 cups brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
In a large pot, combine the apples, 4 Tbsp of the lemon juice and water. Cook over medium heat until soft, like with applesauce. This will take about 20 minutes. Push the apples through a seive or use a food mill. Combine the apples with the remaining ingredients and simmer over low for about an hour until thick. Ladel into sterilized pint jars and then process in a boiling water canner for 15 minutes. Makes about 2 1/2 pints.