8 half pint jars, lids and bands, large pot, Tongs, clean cloths, Measuring spoons and cups, peeler, Chef knife. Food Mill or Mesh Food Strainer, Large Bowl
Step 1- Sterilize your jars the bands do not need to go in but the lids do. All together it's 5mins for the lids set aside and just leave the jars in the hot water until needed. ***Please use care your dealing with hot water and hot glass jars. Now for the Method.
Wash your Apples well quarter them and place them in a Dutch oven or a medium to large pot with a heavy bottom, Add the Cinnamon stick and the Apple Cider. Wash and Peel a medum sized Lemon add two pieces of the peel to the mixture stir and allow to cook further. When the Apples have broken down turn off the fire and remove from heat. Place a cloth under a large bowl (this keeps it from slipping) and place your Food Mill or Food Strainer on top start spooning your Apples and work through until all of the Apples have been Strained. (don't add the Lemon peel)
Pour the strained Apples back into the pot, add the Brown sugar,
Ground Cinnamon, Cloves, Ground Ginger mix well and allow it to cook down.
To check to see if it's ready take a saucer and spoon a small bit of the Apple mixture and tilt it if it's done it will not run and no liquid will run down.
Carefully set up your jarring station, remove one jar at a time ladle some of the Apple Butter leaving 1/2 inch from the top, without touchig the lip of the jar place a sterilized lid and fasten it with the band turn it upside down and do the same until all of your Apple Butter has been used up. You'll hear a popping sound after a few minutes this is the vacuming process. If not then turn it over when cooled and press in the middle if it stays down GREAT !! If not have it for Breakfast.
Enjoy the recipe Enjoy the season.