Apple Butter

Yield: About 5½ cups

4 pounds Granny Smith apples, peeled, cored and quartered

1 cup water

1 cup apple cider

Brown sugar as needed, around 2½ cups

1½ teaspoons cinnamon

½ teaspoon ground cloves

½ teaspoon allspice

Grated rind and juice of 2 lemons

1. Cook the apples in the water and cider over medium-high heat until soft. Pass through a food mill or force through a sieve. Measure the purée and add ½ cup brown sugar for each cup of purée. Add the cinnamon, cloves, allspice, rind and lemon juice and cook over very low heat until thick and dark brown, stirring occasionally. To test if it is thick enough, put some in a mound on a spoon and move the spoon away from the heat. If it is still in a mound after 2 minutes, the apple butter is done. This may take 3 to 4 hours or more.

2. If apple butter is not to be used within 1 week or so, boil canning jars with 2-part lids, completely covered with water, for at least 5 minutes. Remove from the water without touching them on the rims or inside, and allow to dry. Fill these jars up to ¼ inch below the top with the apple butter and seal with the two-part lids. Return jars to boiling water that covers them by at least 1 inch, and boil for 5 minutes. Remove and allow to cool. If the lid is not sucked down a bit by a vacuum, refrigerate and use the apple butter inside within a week or so.

Per (1 tablespoon) serving: 33 calories; no fat; no saturated fat; no cholesterol; no protein; 9g carbohydrate; 8g sugar; no fiber; 2mg sodium; 7mg calcium.