Diann's Apple Butter

Source: Jon and Diann Dubovsky

Yield: approx. 8 cups (4 pint canning jars)

Rating: 5 of 5 - simple, good

Ingredients

• 25 apples (Rome)
• 3 c. apple juice
• 1 c. granulated sugar
• 1 c. brown sugar
• 1 tsp. apple pie spice
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1 tsp. salt
• juice from ½ medium lemon

Directions

• Wash, peel, and core the apples. Cut into chunks or slices.
• In a large stock pot, combine all ingredients.
• Heat over medium heat, covered, stirring occasionally until the apples are very soft and falling apart (several hours).
• Remove lid and let simmer until desired thickness.
• Blend the mixture in a blender; it won't all fit at once.
• Follow normal canning steps, filling four pint-sized jars. Process the jars for 20 minutes in boiling water.
• Once jars are cool (overnight), shelve or remove to refrigerator.