Apple Butter

Directions

1. 1
   In an 8- to 10-quart heavy pot combine apples and cider.
2. 2
   Bring to boiling and reduce heat.
3. 3
   Simmer, covered, for 30 minutes, stirring occasionally.
4. 4
   Press apple mixture through a food mill or sieve until you have 7 1/2 cups.
5. 5
   Return pulp to pot.
6. 6
   Stir in sugar, lemon juice, and cinnamon.
7. 7
   Bring to boiling and reduce heat.
8. 8
   Cook, uncovered, over very low heat for 1 1/2 to 1 3/4 hours or until very thick and mixture mounds on a spoon, stirring often.
9. 9
   Ladle hot apple butter into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.
10. 10
    Wipe jar rims and adjust lids.
11. 11
    Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling).
12. 12
    Remove jars from canner and cool on wire racks.
13. 13
    Freezer Directions: Place pot of apple butter in a sink filled with ice water.
14. 14
    Stir mixture to cool.
15. 15
    Ladle into wide-mouth freezer containers, leaving a 1/2 inch head space.
16. 16
    Seal and label.
17. 17
    Freeze up to 10 months.
18. 18
    Apple butter might darken on freezing.