4 lb. apples (Jonathan or Winesap are good)
2 c. water, cider or cider vinegar
1/2 c. white or brown sugar (for each cup of pulp)
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
Grated lemon rind and juice

Wash, remove stems and quarter apples. Cook slowly in water, cider or cider vinegar, until soft. Strain and add sugar (1/2 cup for each cup of pulp). Add remaining ingredients to strained fruit. Cook apple butter over low heat, stirring constantly until the sugar is dissolved. Continue to cook, stirring frequently, until the mixture sheets from a spoon (mixture falls off in a single drop at 220 degrees or 222 degrees). Pour into hot sterilized canning jars.