Peel and chop apples. Add to a large Dutch oven or 8 quart pot with apple juice. Add the vanilla seeds and pod to the pot.

Bring to a boil, and reduce heat.

Simmer, covered, for 30 to 35 minutes or until very tender.

Take the vanilla bean out, but save it. Run the apples through a food mill, blender, or food processor.

Measure 7 1/2 cups and put it back into the pot. (You may have some leftover.)

Add brown sugar, sugar. lemon juice, lemon juice, and cinnamon.

Bring to a boil, and reduce heat. Cook, uncovered for 1 1/2 to 1 3/4 hours, or until the mixture is very thick and the liquid has been cooked out.

Transfer into 6 half pint jars. You can can this recipe but adding the butter to hot sterilized canning jars, leaving 1/4 inch headspace. Process in boiling water canner for 5 minutes.