Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

From: Ball Blue Book Shared By: Pat Stockett

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