9 to 10 Rome apples
9 to 10 Granny Smith apples
1 c. water
4 c. sugar
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
2 tbsp. lemon juice

Wash apples and cut into pieces. Combine with water in a large covered saucepan. Cook until soft, about 30 minutes. Press through a food mill. Measure 12 cups apple pulp and return to saucepan. Heat 2 cups of sugar in a 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 of sugar and spices. Cook uncovered about 1 hour or until apple butter thickens, stirring occasionally to prevent sticking. Stir in lemon juice. Pour hot into hot jars, leaving 1/4 inch head space. Adjust jars, process 10 minutes in a boiling water bath. Yield 6 1/2 pints.