Apple Butter

4.5 pouds tart cooking apples, cored and quartered (about 14 medium)
3 cups apple cider or apple juice
2 cups sugar
2 TB fresh lemon juice, strained
1/2 teas. ground cinnamon

Notes: I used Gala apples, water, bottle lemon juice, 1.5 c. sugar, and added dashes of ground cloves, nutmeg, and ginger

1.)  In an 8- to 10- quart heavy kettle or pot combine apples and cider.  Bring to boiling; reduce heat.  Simmer, covered, for 30-40 minutes, stirring occasionally.  Once apples have softened, remove from heat, and press through a food mill or sieve until you have 7.5 cups of pulp.  Return pulp to kettle/pot.

2.) Stir in sugar, lemon juice, and cinnamon.  Bring to boiling; reduce heat.  Cook, uncovered, over very low heat for 1 1/2 to 1 3/4 hours or until very thick and mixture mounds on a spoon, stirring often.

*I found that several ways online to tell if it's done.  One was to put a spoonful on a plate, and if water/juice seeps out at all, it's not done.

Apple butter keeps in the fridge for up to 3 weeks, or it can be canned using the boiling process.