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Put the apples and lemon juice in a pot with a little water. Cook with lid on until apples are soft and pulpy. Run through food mill to remove skins and puree apples. Add sugar, eggs, butter, and cinnamon, and cook very gently until the mixture thickens. Put hot curd into sterilized jars (5 half-pint) and cover. Can at this point process in a water bath, or just refrigerate. Keeps for no longer than 1 month.