2 lbs McIntosh apples, peeled and cored (6 large apples)
2 lbs Granny Smith apples, peeled and cored (4 large apples)
1 c apple cider
2 c granulated sugar
2 T lemon juice
2 t ground cinnamon
1/2 t ground cloves
1/2 t ground allspice
Cut McIntosh apples into 1" pieces. Cut Granny Smith apples into smaller dice.
Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.
Stir in sugar and lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining. Remove from heat.
Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure.
Time: 2 hrs Makes: 7 c
If you are going to attempt canning, you really need a good basic canning book that explains the canning process. Small Batch Preserving by Ellie Topp and Magaret Howard is a good choice. So is a basic Ball canning guide. There are also some good websites such as: http://www.freshpreserving.com/. This recipe came from: http://www.epicurious.com/recipes/food/views/SWEET-AND-CHUNKY-APPLE-BUTTER-230706.