4 lb Rome apples
4 1/2 lb Granny Smith apples
1 c Water
4 c Sugar
1 ts Cinnamon
1/2 ts Cloves
1/4 ts Ginger
2 tb Lemon juice
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. Yield: 6 half pints.
