I'll only make ours with cider, no juice but here it is for what it's worth.
APPLE BUTTER
6 Lbs. tart apples
6 cups apple cider or apple juice
3 cups sugar
� teaspoon cloves*
� teaspoon cinnamon*
* We reduced the amount of cloves and cinnamon. The original recipe called for 2 teaspoons of cinnamon and � teaspoon of cloves.
Core and quarter apples; cook with cider until soft, about 30 minutes. Press through food mill*
Boil gently 30 minutes, stir often. Stir in sugar and spices. Cook and stir over low heat until sugar dissolves. Boil gently, stirring often, until desired thickness. About one hour.
Pour into hot � pint jars. Adjust lids, process in boiling water bath for 10 minutes.
* OUR VARIATION.
We quartered the apples and ran them through our Kitchen Aid raw. We then added the cider and spices and boiled it slowly until it was thick enough to jar.
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