Apple Butter

By Suzolson

Ingredients

• 2 dozen medium apples, quartered (about 6 pounds)
• 2 quarts sweet cider
• 3 cups suger
• 1 1/2 tablespoons ground cinnamon
• 1/2 teaspoon ground cloves

Preparation

Step 1

Cook apples in cider until tender. Press through a sieve or food mill, measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking.
Add sugar and spices. Cook slowly, stirring frequently, until thick, about one hour. Pour, hot, into hot jars, leaving 1/4 inch head space. Adjust caps.
Process pints and quarts 10 minutes in boiling-water bath at simmering temperature (180 to 185 degrees F). When cool, test for seal. Remove bands and store. Yield about five pints.