Pennsylvania Dutch Apple Butter - cooking recipe

Ingredients

12 large apples (Rome or McIntosh)
6 c. apple cider
6 c. sugar
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. allspice

Preparation

Quarter unpeeled apples.
Boil until soft.
Put through strainer.
Discard skins and seeds.
Combine apples with cider and sugar.
Bring to a boil.
Simmer until thickened, stirring often. Add spices and continue simmering until of spreading consistency (2 to 3 hours).
Spoon into sterilized jars.
Yields 2 quarts.