Apple butter

1. Cut apples into quarters removing damaged parts, without peeling or coring them.
2. Put them in a large pot with water and vinegar, cover and bring to a boil then reduce heat and cook until apples are soft; about 20 minutes.
3. Ladle apple mixture into a chinois sieve (or food mill) and using pestle, force pulp from the chinois sieve into a bowl below and measure resulting puree.
4. Add ¾ cup of sugar for every cup of apple puree and stir to dissolve sugar.
5. Add a dash of salt, cinnamon, ground cloves, allspice and lemon (rind & juice). Taste and adjust spices as necessary.
6. Cook uncovered, in a large, wide, thick-bottomed pot on medium-low heat stirring frequently to prevent burning. Scrape the bottom while stirring to prevent crust from forming.
7. Cook until thick and smooth; 1 to 2 hours,(i.e. when a small amount is spooned onto a cold plate it is thick and smooth).
8. Pour into hot, sterilized jars leaving ½-inch head space (if half-pint jars) or ¼-inch head space (if pint jars) and seal (sterilize lids before applying them).
9. Process filled and sealed jars in a hot water bath for 15 minutes (if half-pint jars) or 20 minutes (if pint jars) to ensure a proper seal.

As an alternative to stovetop cooking, the puree can be cooked uncovered in a microwave, on medium heat to simmer, for around 30 minutes.