2 cups water
1/2 cup sugar
1 tablespoon cinnamon
1 teaspoon Allspice
1 lemon juiced
1. Wash, peel, core and quarter apples.
2.Add all ingredients to a large pot and cook on medium high heat for 1 hr or cook overnight in your crock-pot.
3. Stir the mix every 20 minutes or so to prevent burning on the bottom.
4. Turn heat down to low and cook for 4-5 hours, until the apple butter is smooth and thick.
5. After your apple butter is done you can store in the refrigerator or process it by water bath canner.
** NOTE **
Don’t throw out your apple peels and cores; you can place them in a mason jar, filling with filtered water and leaving a 1/2 inch space from top, cover with cheese cloth and secure with a rubber band or twine let set for 1 month. After 1 month you can strain the liquid leaving the scraps and store in a glass bottle. Leftover sediment is good it’s called the “mother”.