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

Place washed, cut apples in large pot with water. Cook about 30 minutes or until soft. Press through food mill; measure about 12 cups apple and return to saucepot. Heat 2 cups sugar in a 3 quart saucepan, stirring until sugar melts and turns a rich golden color. 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. Yield 6 (8 ounce) jars.