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.

Adjust caps.

Process 10 minutes in boiling water bath.