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4 lbs Rome apples
1 teaspoon cinnamon
4 1/2 lbs Granny Smith apples
1/2 teaspoon cloves
1 cup water
1/4 teaspoon ginger
4 cups sugar
2 tablespoons lemon juice
1. Wash apples and cut into pieces; combine with water in a large covered sauce pot. Cook until soft, about 30 minutes.
2. Press apples through a food mill; measure 12 cups apple pulp, and return to sauce pot.
3. Heat 2 cups sugar in a saucepan, stirring until sugar melts and turns a rich golden brown. Carefully pour into apple pulp. Sugar will crackle and harden.
4. Add remaining 2 cups of sugar and spices. Cook, uncovered, about 1 hour or until apple butter thickens, stirring occasionally to prevent sticking.
5. Stir in lemon juice.
6. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps.
7. Process 10 minutes in boiling water bath.
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