Caramel Spice Apple Butter


Rome apples 4 Pound
Granny smith apples 4 1/2 Pound
Water 1 Cup (16 tbs)
Sugar 4 Cup (64 tbs)
Cinnamon 1 Teaspoon
Cloves 1/2 Teaspoon
Ginger 1/4 Teaspoon
Lemon juice 2 Tablespoon


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

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 5121Calories from Fat 1

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 3 mg0.13%

Total Carbohydrates 1358 g452.7%

Dietary Fiber 128 g512%

Sugars 1214 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet