MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Honey-Apple Butter
  Categories: Canning
       Yield: 15 Servings
  
    1.00 qt Sweet apple cider
    8.00 c  Pared, cored and quartered
            Cooking apples
            (about 3 pounds)
    1.00    Lemon
            Peeled; sliced & seeded
    1.00 c  Honey
    0.50 c  Packed brown sugar
    1.00 tb Ground cinnamon
  
      Heat cider to boiling in Dutch oven. Boil uncovered about 15
   minutes or until cider measures 2 cups; add apples and lemon. Heat to
   boiling; reduce heat. Simmer uncovered about 1 hour, stirring
   occasionally, until apples are very soft. Mash with potato masher, if
   necessary, to remove all lumps.
     Stir in honey, brown sugar and cinnamon. Heat to boiling; reduce
   heat. Simmer uncovered about 1-1/2 hours, stirring occasionally,
   until no liquid separates from pulp.Immediately pour mixture into
   hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars;
   seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
   ABOUT 5 HALF-PINTS APPLE BUTTER A fruit butter is cooked in two
   stages: First the fruit is simmered with sugar and spices until it
   softens. Then it is sieved and cooked slowly until it reduces to a
   thick, dark spread with a soft, buttery consistency. Apple butter is
   a specialty of the Pennsylvania Dutch. This easy version is simply
   mashed.
        Source  Betty Crocker’s Old-Fashioned Cookbook, c1990
  
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