2 dozen medium Apples, quartered (about 6 pounds)
2 quarts Sweet cider (apple juice)
3 cups Sugar (granulated)
1 1/2 teaspoons Ground cinnamon
1/2 teaspoon Ground cloves
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 on a spoon. As pulp thickens, stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently, until thick about 1 hour.
If preserving the apple butter for future use, follow the instructions below:
Pour hot apple butter into hot jars, leaving 1/4″ head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. When cool, test for seal. Remove bands and store.
Yield: about 5 pints.
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