---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Honey-Apple Butter
  Categories: Canning
       Yield: 15 Servings
  
       1 qt Sweet apple cider
       8 c  Pared, cored and quartered
            Cooking apples
            (about 3 pounds)
       1    Lemon
            Peeled; sliced & seeded
       1 c  Honey
     1/2 c  Packed brown sugar
       1 tb Ground cinnamon
  
      Heat cider to boiling in Dutch oven. Boil uncovered about 15 minutes
 or
   until cider measures 2 cups; add apples and lemon. Heat to boiling;
 reduce
   heat. Simmer uncovered about 1 hour, stirring occasionally, until
 apples
   are very soft. Mash with potato masher, if necessary, to remove all
 lumps.
     Stir in honey, brown sugar and cinnamon. Heat to boiling; reduce
 heat.
   Simmer uncovered about 1-1/2 hours, stirring occasionally, until no
 liquid
   separates from pulp.Immediately pour mixture into hot, sterilized jars,
   leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1
 hour.
   Store in refrigerator up to 2 months. ABOUT 5 HALF-PINTS APPLE BUTTER A
   fruit butter is cooked in two stages: First the fruit is simmered with
   sugar and spices until it softens. Then it is sieved and cooked slowly
   until it reduces to a thick, dark spread with a soft, buttery
 consistency.
   Apple butter is a specialty of the Pennsylvania Dutch. This easy
 version is
   simply mashed.
        Source  Betty Crocker’s Old-Fashioned Cookbook, c1990
  
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