Apple Butter

15 medium-size apples
1 1/2 qt. cider
3 cup sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/4 tsp. 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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