Apple Butter - cooking recipe

Ingredients

6 lb. tart apples (20 to 22 medium apples)
6 c. cider or apple juice
3 c. sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves

Preparation

Core and quarter unpeeled apples in 4 to 6-quart kettle or Dutch oven.
Combine apples and cider.
Cook until soft, about 30 minutes.
Press through food mill.
(Drain off excess apple cider if you don't want your butter to be thin.)
Boil gently for 30 minutes; stir occasionally.
Add sugar and spices; cook and stir over low heat until sugar dissolves.
Boil gently, stirring frequently, until of desired thickness.
Carefully ladle the hot butter into hot jars, leaving 1/2-inch headspace.
Adjust lids. Process in boiling water bath (half pints) for 10 minutes.
Makes 8 half pints.
Recipe can be doubled.