4 lb. apples
3 c. water or cider
2 tbsp. cinnamon
1/3 c. lemon juice
1 tbsp. grated lemon rind

Wash core and quarter apples. Cook in water or cider. When fruit is soft peel and put through a fine strainer. Weigh fruit and add about 1/2 as much sugar to it. Add cinnamon and lemon. Cook over low heat, stirring frequently, until mixture is thick. Test by placing a small amount on a plate. Apple butter should not run. Ladle into hot jars, seal. Process 10 minutes in boiling water bath.