Apple Butter

Best to use an apple that is good for sauce, because, essentially, apple butter is applesauce that has been let to really cook down. It has a bit of a caramelized flavor and a silky texture.

Ingredients:
3 pounds apples, stems removed
2 cups apple cider or water
1 cup sugar
1/4 cup lemon juice
1 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg

~ Quarter the apple but leave the peel and core. Bring the apple and cider to a boil in a large pot. Reduce the heat and simmer until apples are very soft, 20-30 minutes. Cool slightly, and then run through a food mill to remove seeds and skins.
Return the apple puree to the pot and stir in the sugar, lemon juice, cinnamon, and nutmeg. Simmer over medium-low heat until the mixture is thickened. The timing will vary, depending on the size and shape of your pot, but you should allow 30-45 minutes. Don't try to shorten the cooking time by turning up the heat--as the butter thickens, so does its tendency to burn.Stir and test frequently. The butter is ready when a dollop on a plate does not weep juice around its perimeter.

This may now be stored in the refrigerator for up to 3 weeks.
Or: You may can the apple butter using the boiling water method. Ladle the butter into clean, hot half pint canning jars, leaving 1/4 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on the jar bands. Process for 15 minutes in the boiling water bath. Turn off the heat, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals (if any have failed to seal, put in refrigerator), then store in a cool dark place for up to 1 year.