Apple Butter

Directions

1. 1
   REMOVE blossom and stem ends from about 2 1/4 lbs fully ripe tart apples and cut in quarters.
2. 2
   Do not peel or core.
3. 3
   ADD 1 1/2 cups water and juice of 1 medium-sized lemon; bring to a boil and simmer, covered, 10 minutes.
4. 4
   Put through coarse sieve.
5. 5
   MEASURE 5 cups fruit pulp into a very large saucepan.
6. 6
   ADD sugar and spices to pulp in saucepan and mix well.
7. 7
   PLACE over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly.
8. 8
   Remove from heat.
9. 9
   IMMEDIATELY stir in pectin.
10. 10
    Skim off foam with metal spoon.
11. 11
    POUR quickly into warm, sterilized jars filling up to 1/4 inch from rim.
12. 12
    SEAL while hot with sterilized 2-piece lids with new centres.