Apple Butter

Directions

1. 1
   Quarter apples and remove stems.
2. 2
   Do not peel or core.
3. 3
   Place apples and apple cider in a dutch oven or large pot.
4. 4
   Slowly bring up to a boil, then reduce heat and simmer, stirring occasionally, until apples are mushy.
5. 5
   Put cooked apples through a food mill or sieve to remove the skin and seeds.
6. 6
   Measure the pulp and put it back in the pot, along with the spices, lemon zest, and lemon juice.
7. 7
   Add 1/3 cup sugar for each cup of pulp, using equal parts brown sugar and granulated sugar.
8. 8
   Cook over low heat for several hours, stirring frequently to prevent mixture from scorching on the bottom.
9. 9
   Apple butter is done when no liquid seeps from the edges when a spoonful is dropped onto a saucer.
10. 10
    Pack into hot sterile jars and seal as directed by manufacturer.