Apple Butter * 5-8oz Jars 4lbs Apples - peeled, cored, and chopped 2tbsp Freshed Squeezed Lemon Juice 2c Unsweet Apple Juice or Water 2 1/2c Granulated Sugar 1tsp Ground Cinnamon 1/4tsp Nutmeg Directions Prep jars and lids. In 8qt stock pot combine apple and lemon juice. Stir in apple juice. Bring to boil over medium heat stir frequently. Reduce heat, cover, simmer 30 minutes or till soft, frequently to prevent sticking. Remove heat and skim off foam. Press through fine-meshed sieve into heat proof bowl. Return pulp to pan. Stir in sugar, cinnamon, and nutmeg. Bring to gentle boil, over medium heat. Stir till sugar is completely dissolved. Reduce heat and simmer till thick, about 30 minutes. Stir frequently to prevent sticking. Remove from heat and skim foam. Laddle butter into hot jars and leave 1/4" head space. Remove any air bubbles. Wipe rims and threads with clean, damp papertowel. Center lid and finger tighten bands. Place jars in water bath canner and cover 1" with water. 4-8oz Jars Process 10 minutes 1 pint Jars Process 15 minutes Remove and set on wire rack or cloth for 24 hours. Check lids for seals. Store cool, dry dark place.