Apple Butter: by Anita Francis

Ingredients:

10 lbs. granny smith, or other tart apples, unpeeled, cored and sliced.

2 1/2 cups apple cider

2 cups firmly packed light brown sugar

1 cup white sugar

2 strips of lemon zest, each about 2 and a half inches long

1 tablespoon cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground cloves

1/4 teaspoon salt

In a large saucepan cook the apples in cider over moderate heat, stirring occasionally, for 30 minutes, or until tender. Puree them through the medium disk of a food mill and add remaining ingredients. Put mixture ito an oven safe non-metal pan.

Cook the mixture in a 300 degree oven, sitting every 15 minutes for 2 1/2 to 3 hours, or until very thick. Discard the lemon zest and spoon the mixture into sterilized 1 pint mason-type jars, filling tem within one half inch from the top. wipe the rims with a dampened cloth and seal the jars with lids.

Put the jars in a water bath canner or rack in the deep kettlee and add enough water to cover the jars by 2". Bring to a boil and process covered for ten minutes. Transfer the jars with canning tongs to a rack and let them cool. Let the apple butter mello in a cool, dark place for at least a week.