2 pounds cooking apples, peeled, cored, quartered
1-1/2 cups apple cider
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons Ground Cinnamon
1/4 teaspoon Ground Allspice
1 tablespoon lemon juice
Place apples and cider in large stock pot or Dutch oven. Cover and bring to a boil over medium-high heat. Reduce heat and simmer 30 minutes. Stir in sugars, cinnamon, allspice and lemon juice. Simmer an additional hour, until very thick.
If freezing, pour hot apple butter into freezer containers, leaving 1/2-inch head space. Cover and freeze.
RECIPE NOTE: Apple butter should be of smooth consistency for easy
spreading. If apple butter is lumpy, beat with a hand mixer to reach desired consistency.