I mentioned on facebook that I was making carmel apple butter and several of you asked for the recipe so here it is.
Carmel Apple Butter by Linda J. Amendt
Makes about 7 half pints
3 1/2 lbs tart apples, cored, peeled and chopped
2 cups unsweetened apple juice
1 cup water
1/4 cup strained fresh lemon juice
4 cups apple pulp
3 cups firmly packed light brown sugar
2 1/3 cups granulated sugar
1/2 tsp unsalted butter
1 (3-ounce) pouch liquid pectin
To make the pulp: In a 4-quart pan (I had to use an 8-quart pan but that is because I weighed the apples after coring and peeling them), combine the apples, apple juice, water, and lemon juice.
Over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer until the apples are soft, about 30 minutes. Remove the pan from the heat.
Press the apples and juice through a food mill or fine meshed sieve. Return the apple pulp to the pan.
Over medium heat, bring the mixture to a boil. Reduce the heat and simmer gently for 30 minutes. As the apple pulp thickens, stir th mixture frequently to prevent sticking or scorching. Remove the pan from the heat. Measure 4 cups of apple pulp.
To make the butter: In an 8-quart pan, combine the apple pulp, brown sugar, granulated sugar and butter.
Over medium-low heat, heat the mixture, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high, and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return to a full rolling boil, stirring constantly. Boil, stirring constantly, 1 minute. Remove the pan from the heat. Skim off any foam.
Ladle the hot butter into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F water bath for 10 minutes, pint jars for 15 minutes.
2 years ago