4 pounds rome apple
4 1/2 pounds Granny Smith apples
1 cup water
4 cups sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon ginger
2 tablespoons 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 of apple pulp; and return to sauce pot.
Heat 2 cups of sugar in a saucepan, stirring until the 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.
Process 10 minutes in boiling water bath.