Photos of Pam's Carmelized Ginger Apple Butter

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Cooking down the apple butter.

Photo Of Pam's Carmelized Ginger Apple Butter

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Full boiling water bath canning kettle.

After Filling The Jars, Process In A Boiling Water Bath Per Most Current Instructions For Your Altitude And Jar Size.

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After filling the jars, process in a boiling water bath per most current instructions for your altitude and jar size.

After The Cool Apple Pulp Is Added You Will Find Lumps Of Unmelted Sugar In The Mixture. As You Cook The Apple Butter Down, These Will Melt. Do Not Remove Them Or You Won't Have Enough Sugar In The Finished Apple Butter.

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After the cool apple pulp is added you will find lumps of unmelted sugar in the mixture. As you cook the apple butter down, these will melt. Do not remove them or you won't have enough sugar in the finished apple butter.

As The Sugar Starts To Melt, It Will Form Hard Lumps. This Is Ok, As Long As Most Of The Sugar Gets Carmelized.

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As the sugar starts to melt, it will form hard lumps. This is OK, as long as most of the sugar gets carmelized.

Carmelized Sugar, Almost Ready To Add The Apple Pulp Mixture.

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Carmelized sugar, almost ready to add the apple pulp mixture.

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Spices And Ginger Juice Already Added To The Mixing Bowl, Waiting For Sugar To Carmelize.

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Spices and Ginger juice already added to the mixing bowl, waiting for sugar to carmelize.

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