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  Caramel spice apple butter
 
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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