Apple Butter

• 4 pounds Granny Smith apples, peeled, cored and quartered
• 1 cup water
• 1 cup apple cider
• Brown sugar as needed
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon allspice
• Grated rind and juice of 2 lemons

Cook the apples in the liquid until soft. Pass through a food mill. Add 1/2 cup brown sugar for each cup of puree. Add the spices, rind and lemon juice and cook over very low heat until thick and dark brown. This may take 3 to 4 hours. If not to be used within a week or two, pour into hot sterilized jars and seal tightly.

• Yields: 5 pints
• Preparation Time:3 or 4 hours