2 pounds apples, peeled, cored, quartered
1 1/2 cups apple cider
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon lemon juice
Place apples and cider in large stock pot or dutch oven. Cover and bring to a boil over medium-high heat. Reduce heat and simmer 30 minutes. Stir in sugars, apple pie spice and lemon juice. Simmer an additional hour, until very thick.
Makes 2 cups.
If freezing, pour hot apple butter into freezer containers, leaving 1/2-inch head space. Cover and freeze.
Apple butter should be of smooth consistency for easy spreading. If apple butter is lumpy, beat with a hand mixer to reach desired consistency.
Date: September 8, 2002