Apple Butter

Directions

1. 1
   In a large saucepan cook the apples in the cider over moderate heat, stirring occasionally, for 30 minutes, or until tender.
2. 2
   Puree them through the medium disk of a food mill into another saucepan and add the remaining ingredients.
3. 3
   Cook the mixture over very low heat, stirring occasionally, for 2 1/2 to 3 hours, or until very thick.
4. 4
   Discard the lemon zest and spoon the mixture into 2 sterilized 1-pint Mason-type jars, filling them to within 1/2-inch of the top.
5. 5
   Wipe the rims with a dampened cloth and seal the jars with the lids.
6. 6
   Put the jars in a water bath canner or a rack in a deep kettle and add enough water to cover the jars by 2 inches.
7. 7
   Bring to a boil and process, covered, for 10 minutes.
8. 8
   Transfer the jars with canning tongs to a rack and let them cool.
9. 9
   Let the apple butter mellow in a cool, dark place for at least 1 week.