---------- Recipe via Meal-Master (tm) v8.03
  Categories: Preserves, Jams
       Yield: 6 servings
       4 lb Rome apples
   4 1/2 lb Granny Smith apples
       1 c  Water
       4 c  Sugar
       1 ts Cinnamon
     1/2 ts Cloves
     1/4 ts Ginger
       2 tb Lemon juice
   Wash apples and cut into pieces; combine with water in
   a large covered sauce pot.  Cook until soft, about 30
   minutes.  Press through a food mill; measure 12 cups
   apple pulp; and return to sauce pot.  Heat 2 cups
   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 caps.  Process 10 minutes in boiling water
   bath. Yield: 6 half pints.
   From: Ball Blue Book Shared By: Pat Stockett