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Crockpot Caramel Apple ButterI made this last Sunday evening after not having had apple butter for over 20 years. This is a killer recipe! The robust flavor of this stuff is absolutely irresistible! My kids and another American friend from Indiana also loved this stuff.When I took my first bite of your apple butter, memories of time spent at my late grandmother`s house in Tyler, TX flooded my mind. She used to make GREAT preserves and apple butter, but I think this recipe is better than her apple butter and very easy to make. Thank you so much for posting and bringing back so many good memories of my grandmother. Regards, Cookin` DadP.S. I`ll bet this stuff would be great even without the caramels! Also, I peeled and boiled my apples for a few minutes before pureeing them in food processor.Puree about 3 pounds of apples (heat, peel, steam, food mill, blender or whatever). Place 7 cups of it in crockpot with about 2 cups of white sugar to taste depending upon the variety of apples used. For a large crock, you can double this. Cook the pulp down to a butter consistency (about 3 to 4 hours). Stir in 1/4 teaspoon ginger, 1/2 teaspoon cloves, 1 teaspoon cinnamon and 21 caramels. Check the temperature. I like to get it up to 165 degrees F, but the minimum is 140 degrees F. If your crock does not get hot enough, transfer it to a pan and heat it on the stove.Can leaving 1/2-inch head space and water bath - pints for 10 minutes and 1/2 pints for 5 minutes. Hide the finished product from the salivating hordes that will be pounding down your door.

Plum conserve
Plum Conserve2 cups plums, seeded, peeled and chopped2 cups granulated sugarPut the plums in a saucepan and pour sugar on top. Place the pan over medium heat and bring to a simmer. Do not stir the mixture until the sugar on top of the plums is nearly melted, then stir it frequ (Upload by user)

Pomegranate jelly
Pomegranate Jelly1 package Sure Jell�3 1/2 cups pomegranate juiceParaffin1/4 cup lemon juice4 1/2 cups granulated sugarJuice pomegranates by cutting in half and juicing in an electric juicer. Mix Sure Jell� with the juices and bring to a hard boil; add sugar all at (Upload by user)

Port wine jelly
Port Wine JellyYou can use any wine you like for this jelly. Just substitute your favorite, and eliminate the cinnamon sticks.2 cups good quality port wine3 cups granulated sugar1 tablespoon freshly squeezed lemon juice2 cinnamon sticks, broken in half3 ounces liqu (Upload by user)

Preserved lemons
Preserved LemonsChoose smooth, thin skinned, unblemished lemons. Scrub them well. Make two vertical cuts in a cross to within about 1/2 inch of their base, so that they still hold together. Put 1/4 teaspoon of salt into the center of each lemon and press them closed. Pack tight in steril (Upload by user)

Prickly pear jelly
Prickly Pear JellyThis recipe comes from the University of Arizona. The desert is just filled with this wonderful fruit, free for the taking.2 1/2 cups juice, 1 quart fruitWater to cover in kettle1 package powdered pectin (not liquid)3 tablespoons lemon or Mexican lime (Upload by user)

Quince jelly
Quince Jelly4 1/2 cups prepared juice (about 3 pound ripe    quinces and 4 cup water)1/4 cup lemon juice (2 lemons)6 1/2 cups granulated sugar1 box Sure Jell� Fruit PectinPrepare the juice. Core and grind about 3 pounds fully ripe quinces (do not pee (Upload by user)

Raspberry jam
Raspberry Jam2 pounds raspberries3 cups granulated sugarJuice of 1 lemonRinse and mash berries. Place in a 6 quart or larger pot with sugar and slowly bring to a boil, stirring to dissolve sugar. Boil for 20 to 30 minutes, stirring frequently to prevent sticking and scorch (Upload by user)

Rhubarb chutney
Rhubarb Chutney8 cups rhubarb, finely chopped1/2 cups chopped onion1 1/2 cups chopped raisins3 1/2 cups brown sugar1/2 cup vinegar1 teaspoon salt1 teaspoon cinnamon1 teaspoon ground ginger1 teaspoon allspiceCook first 5 ingredients until thick, abou (Upload by user)

Rhubarb jam
Rhubarb Jam5 cups rhubarb, finely cut1 (20 ounce) can crushed pineapple3 cups granulated sugar1 small box strawberry or raspberry gelatinCombine rhubarb, pineapple and sugar. Let stand for 3 hours or overnight.Cook slowly for 15 to 20 minutes, then add gelatin. (Upload by user)

Rose petal jam
Rose Petal JamImportant: Make sure the rose plants have not been sprayed with insecticides. Use only those roses that have not been sprayed or sprayed only with liquid detergent.Cover 1 pound strongly scented rose petals with 2 cups water. Bring to a boil. Strain the liquid and re (Upload by user)
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Rosy peach conserve
Rosy Peach Conserve18 peaches, peeled, pitted5 medium oranges, quartered, seededSugar1 cup maraschino cherries, chopped1/2 cup chopped nutsRun peaches and oranges through food chopper, using coarse blade. Measure fruits and add 1 1/2 times as much sugar as fruit. C (Upload by user)
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Nectarine-orange marmalade
Nectarine Orange Marmalade3 pounds nectarines3 medium size oranges4 1/2 cups granulated sugarWash, blanch, peel and pit nectarines; wash the oranges. Remove the peel from 1 1/2 of the oranges and discard it. Put the nectarines and the peeled and unpeeled oranges through a (Upload by user)
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Peachy jalapeno jelly
Peachy Jalapeno Jelly12 peaches, skinned7 large jalape?os, chopped5 to 6 cups granulated sugar1 package pectinCook the peaches until done, but not too mushy. Add the jalape?os and cook until tender. Add sugar and cook until thickened, then add pectin. Cook an additiona (Upload by user)
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Pumpkin butter
Pumpkin Butter3 1/2 cups fresh ground pumpkin or canned pumpkin pur?e2 1/2 cups light brown sugar1 lemon, juice and grated rind1 tablespoon ground ginger1 1/2 teaspoons cinnamon1/4 teaspoon allspiceIf using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon (Upload by user)
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Rosemary jelly
Rosemary Jelly1 1/4 cups boiling water2 tablespoons minced fresh rosemary3 cups granulated sugar1/4 cup vinegar1 (3 ounce) pouch liquid fruit pectin2 to 3 drops green food coloringIn a large saucepan, combine boiling water and rosemary; cover and let stand for (Upload by user)
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Mango relish
Mango Relis mango, cut into 1/2 inch cubes2 green onions, green part only, minced1/4 teaspoon sesame oilJuice of 1/2 limeCombine all ingredients and stir gently.Makes about 1 1/4 cups. (Upload by user)
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