CARAMEL SPICE APPLE BUTTER

      Title: CARAMEL SPICE APPLE BUTTER
  Categories: Preserves, Jams
       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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