20 any firm cooking apple
1 c. water
4 c. sugar
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. ginger
2 tbsp. lemon juice

Prepare home canning jars and lids according to manufacturer's instructions. Wash apples and cut into pieces; combine with water in a large covered saucepot. Cook until soft, about 30 minutes. Press through a food mill; measure 12 cups apple pulp and return to saucepot. Heat 2 cups sugar in a 3 quart saucepan, stirring until sugar melts and turns a rich golden brown. Carefully pour into apple pulp. Sugar will crackle and harden. Add remaining 2 cups sugar and spices. Cook, uncovered, about 1 hour or until apple butter thickens, stirring occasionally to prevent sticking. Stir in lemon juice. Carefully ladle into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in a boiling water bath canner. Yield: About 6 (8 ounce) jars.