4 pounds of cooking apples (Granny Smith or another variety)
1 cup apple cider vinegar
2 cups water
4 cups white sugar
3 teaspoons ground Bisschopswijn Mulling Spices
Grated rind and juice of one lemon
You will need 3-4 pint size canning jars and a food mill or a cone shaped colanders with wooden pestle.
Cut apples into quarters without peeling or coring. Put apples in to a large pot with the vinegar and water. Cover and bring to a boil, reduce heat to simmer and cook until apples are soft, about 20 minutes. Remove from heat.
Ladle apple mixture into a food mill or cone shaped sieve. Force the pulp into a large bowl. Measure the puree. For each cup of puree add ½ cup sugar. Stir in sugar to dissolve. Add a dash of salt, Bisschopswijn mulling spices, lemon rind and juice. Taste seasonings and adjust as desired.
Place mixture into a large heavy bottomed pot and cook over medium low heat stirring constantly to prevent burning. Scrape the bottom of the pan while stirring so no crust if forming on the bottom of the pan. Cook until thick and smooth. This will take 1-2 hours! You can cook at a lower temperature, stirring occasionally, but this will take much longer as stirring encourages evaporation. The wider the pan the better, as there is more surface for evaporation. You can also cook in a microwave, medium heat setting, for 30 minutes, stirring occasionally.
Sterilize your jars for canning. Fill jars and can following proper canning procedures.
You can store the apple butter up to two weeks in refrigeration if you do not want to preserve by canning.