Ingredients:
4 lb Rome apples
1 ts Cinnamon
4 1/2 lb Granny Smith apples
1/2 ts Cloves
1 c Water
1/4 ts Ginger
4 c Sugar
2 tb Lemon juice
Preparation:
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.
