Apple Butter
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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. Run a rubber spatula around the inside of the jar to release air bubbles. Wipe the jar rim clean. Cap the jars and process in a boiling water bath for 10 minutes.
Makes 3-1/2 pints.
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