Recipe: Caramel Spice Apple Butter (2)

I haven't tried these -- found 4 or 5 recipes that were almost identical. Some specified Rome and Granny Smith, 1 said "hard cooking apples. Please let me know if you try them. Thanks.

Caramel Spice Apple Butter I

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

Wash apples and cut into pieces. Combine with water in a large covered sauce pot. Cook until soft, about 30 minutes. Press thru 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" head space. Adjust caps. Store in refrigerator. Yield: 6 half pints.

Caramel Spice Apple Butter II

2 qts. applesauce
2 c. water
1-1/2 c. sugar
Additional sugar
1 t. cloves
1/2 t. ginger
1-1/2 t. cinnamon
2 T. lemon juice

Wash apples, cut in quarters. Don't peel or core them. Slice into large kettle, add water, cook until tender. Mash, put through food mill. Measure out 8 cups. In large kettle, heat 1-1/2 cups sugar, stirring constantly until it melts and caramelizes. Pour in apple pulp. It will sizzle and harden, but will dissolve again. Add enough sugar to make 5 cups, or if apples are tart, add an extra cup. Add cloves, ginger and cinnamon. Cook uncovered until thick, about 45 minutes. Stir frequently to prevent sticking. Stir in lemon juice. Store in refrigerator. Makes 9-1/2 pints.

("I found that if you add the sugar and spices right away after the applesauce, it doesn't splash out.")