Apple Butter

Fall for me means making new batches of apple butter.  I love it and now David does too.  We made apple butter yesterday during conference.  I get this recipe from my Betty Crocker's Cookbook.

12 medium granny smith or other cooking apples, peeled and cut into fourths, (about 4 lbs)

1 1/2 c. packed brown sugar 

1 1/4 c. apple juice

1 tbsp. cinnamon

1 tbsp. lemon juice

1 tsp. allspice

1 tsp. nutmeg

1 tsp. cloves

Heat all ingredients to boiling in a 4-quart dutch oven, stirring occasionally; reduce heat.  Cover and simmer 1 hour.  Mash apples with potato masher or large fork.  Simmer uncovered for 1 hour, stirring occasionally, until mixture is very thick.  Cool about 2 hours.  Spoon apple butter into container.  Store covered in refrigerator up to 3 weeks.

*Note: I don't let my apple butter cool.  I put it into sterilized jars and process in a hot water bath.

**Note: I realized when I was typing this that I forgot to put the brown sugar in.  I have tasted it and it tastes fine.