Caramel Apple Butter

Wow! Fall has FINALLY arrived, and with that the smells of fall are filling my house! Last week I canned about 100 pints of applesauce, 30 jars of Caramel Apple Butter, 30 quarts of marinara sauce, 7 quarts jalepeño garlic dill pickles, and 18 pints zucchini pickles. This week I may do more marinara sauce and some salsa. We will definitely appreciate it this winter when the snow is flying....hopefully it does fly!

So many of you have asked for my Caramel Apple Butter recipe, so I thought I would post it here. It is super easy and oh so yummy!

Caramel Apple Butter

 

13.5 cups of apples, cored and quartered.

          Make sure that any bugs, bruises, seeds, stem, etc are removed.

3 cups apple juice, no sugar added is best!

2 Tablespoons lemon juice

1 1/2 cups brown sugar

1/2 cup white sugar

1/2 teaspoon cinnamon

 

In a large heavy kettle add the apples and the juice. Bring to a boil; reduce heat and cook until apples are tender, about 20-30 minutes, stirring occasionaly.

Blend apples in blender or food processor until smooth consistancy.

Return to kettle. Add sugars, lemon juice, and cinnamon. Cook, uncovered, at low heat for 2-3 hours or until very thick and mixture mounds over a spoon, stirring often. Can also place in crock pot on high. If using crock pot leave lid off. It may take another hour or so if using the crock pot as well.

When you have your caramel apple butter as thick as you would like, ladle it into hot, steriized, half-pint jars, leaving 1/ headspace. Wipe jars, adjust lids. Process in water bather for 10 minutes, start time after water returns to boil. Remove jars and allow to cool.

 

nutrition content per 1 Tablespoon: 28 calories, 8 fat, 8 sodium, 7 g carbs, 0 fiber, 0 protein

 

Can also use this for pancakes, waffles or ice cream topping!