Recipe(tried): Apple Butter (canning recipe)

I like this recipe because it has a little more variety in the spices. I believe I got it off the internet several years ago, so I don't know who to credit.

Gretchen

APPLE BUTTER

4 lbs Jonathan, Winesap, or other full-flavored cooking apples
2 cups apple cider or water
6 cups white or brown sugar, or more to taste
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp.ground allspice
Grated rind and juice of 2 lemons

Remove the stems and cut apples in quarters. There is no need to peel or core the fruit.

Combine the apples with the cider or water in a large pot and bring to a boil over moderate heat. Simmer covered for 30 minutes, or until the fruit is soft.

Put the cooked apples through a food mill or fine strainer, discarding the seeds and skin. Add the remaining ingredients and cook over low heat, stirring constantly, until the sugar is dissolved. Continue to cook uncovered, stirring
frequently, until the butter forms a sheet when dropped from a spoon. To test for doneness, place a small quantity on a plate (should be a small mound). If a small ring of liquid separates around the edge of the apple butter, continue cooking until no ring forms.

Pour into hot sterilized jars leaving 1/4-inch headspace. Seal according to manufacturer's directions. Process in a simmering hot water bath at 190 degrees F. for 10 minutes.