Apple Butter

5 pounds cooking apples, peeled and thinly sliced or chopped
1 c apple juice
1 c brown sugar (I bet I could substitute Splenda Brown Sugar Blend here, but I didn’t)
1 t cinnamon
1/2 t nutmeg

Place all ingredients in a large pot stockpot. Cook over medium-low heat about an hour, adding more apple juice if necessary to keep mixture from drying out. Once apple soften and get mushy, mash with a potato masher.
Continue cooking over low heat, stirring occasionally, another half hour or so. Don’t add any more liquid - mixture should darken and thicken. It will have the consistency of applesauce, not store-bought apple butter. Pour mixture into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover immediately with metal lids, and screw on bands. Process jars in boiling water bath 5 minutes. Cool on wire racks. Makes about 3 pints.