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Honey Apple Butter

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.

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