Caramel Spice Apple Butter


4 lb Rome apples
4 1/2 lb Granny Smith apples
1c water
4c sugar
1t cinnamon
1/2 t cloves
1/4 t ginger
2T lemon juice


Wash apples and cut into pieces; combine with water in a large covered sauce pan. Cook until soft, about 30 minutes. Press through a foodmill; measure 12c apple pulp, and return to sauce pot.

Heat 2c sugar in a saucepan, stirring until sugar melts and turns a rich golden brown. Carfully pour into apple pulp. Sugar will crackle and harden. Add remaining 2c sugar and spices. Cook, uncovered, about 1 hour until apple butter thickens, stirring occasionally to prevent sticking. Stir in lemon juice. Pour hot into hot jars, leaving 1/4" headspace. Adjust caps. Process 10 minutes in boiling water bath. 

Yield: 6 half pints