Apple Butter

• 5 cups prepared fruit, (about 2 1/4 lbs ripe tart apples and 1 lemon)
• 7 1/2 cups (3 1/4 lb) granulated sugar
• 1/2 tsp. allspice
• 1 tsp. cinnamon
• 1 pouch Certo Liquid Pectin

1. REMOVE blossom and stem ends from about 2 1/4 lbs fully ripe tart apples and cut in quarters.
2. Do not peel or core.
3. ADD 1 1/2 cups water and juice of 1 medium-sized lemon; bring to a boil and simmer, covered, 10 minutes.
4. Put through coarse sieve.
5. MEASURE 5 cups fruit pulp into a very large saucepan.
6. ADD sugar and spices to pulp in saucepan and mix well.
7. PLACE over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly.
8. Remove from heat.
9. IMMEDIATELY stir in pectin.
10. Skim off foam with metal spoon.
11. POUR quickly into warm, sterilized jars filling up to 1/4 inch from rim.
12. SEAL while hot with sterilized 2-piece lids with new centres.

fruit, sugar, allspice, cinnamon, pouch certo

Taken from www.kraftrecipes.com/recipes/apple-butter-84387.aspx (may not work)