Caramel-Spice Apple Butter

Wash apples; remove stem and blossom ends. Cut into pieces; do not peel or core. Combine apples and water in a large covered saucepot. Cook until soft, about 30 minutes. Press through a sieve or food mill. Measure 12 cups apple pulp; set aside. Heat 2 cups sugar in a separate saucepot, stirring until sugar melts and turns a rich, golden brown. Carefully combine caramelized sugar and apple pulp. Sugar will crackle and harden. Add remaining 2 cups sugar and spices. Cook, uncovered, until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Stir in lemon juice. Ladle hot butter into hot jars, leaving 1/4 in. headspace. Adjust two-piece caps. Process 10 min. in a boiling-water canner. Yield about 6 half-pints.

Notes: Can remove stems and cores and start cooking in a crockpot, but don't cook overnight. Caramel will stick initially on the bottom of the pan, but will eventually dissolve.