Apple Butter

15 medium-size apples
1 1/2 quarts cider
3 cups granulated sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1/4 teaspoon nutmeg

Wash and slice firm tart apples; no need to remove core just seed and
peel. Add cider and boil for 15 minutes or until apples are mushy. Press
through sieve (should be about 3 quarts pulp). Gently boil pulp for 1 hour
or until it begins to thicken. Stir occasionally. Stir in spices and
continue cooking slowly for 3 hours or until thickened. Stir frequently.
Pour into hot sterilized jars. Leave 1/4-inch headspace. Seal.

Makes 3 1/2 pints.



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