Title: Caramel spice apple butter
 Categories: Preserves, Jams
      Yield: 6 Servings
 
      4 lb Rome apples
  4 1/2 lb Granny Smith apples
      1 c  Water
      4 c  Sugar
      1 ts Cinnamon
    1/2 ts Cloves
    1/4 ts Ginger
      2 tb 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 apple pulp; and return to sauce pot. Heat 2
  cups sugar in a saucepan, stirring until 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. Yield: 6 half pints.
  
  From: Ball Blue Book Shared