Apple Butter

Apple Butter

2 dozen medium apples, quartered, about 6 lbs.

2 C. apple cider

3 C. sugar

1 1/2 t. cinnamon

1/2 t. cloves

Cook apples in cider until tender. Press through a sieve or food mill. Measure 3 quarts apple pulp. Cook apple pulp until thick enough to round up a spoon. As it thickens, stir often, to keep it from sticking.

Add sugar and spices. Cook slowly, stirring frequently, until very thick.

Ladle into hot, sterilized jars. Process for 10 minutes in a hot water bath.

Yield: about 3 pints