Apple Butter - cooking recipe

Ingredients

4 1/2 lbs cooking apples (cored, and quartered about 14 medium tart apples)
3 cups apple cider or 3 cups apple juice
2 cups sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

Preparation

In an 8- to 10-quart heavy kettle combine apples and cider.
Bring to boiling and reduce heat.
Simmer, covered, for 30 minutes, stirring occasionally.
Press through a food mill or sieve until you have 8 1/2 cups.
Return pulp to kettle.
Stir in sugar, cinnamon, cloves, and allspice.
Bring to boiling and reduce heat.
Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.
Boiling-Water Canning: Ladle hot apple butter into hot, sterilized half-pint canning jars heaving 1/4 inch headspace. Wipe jam jars and adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on rack.
Freezing: Place the kettle of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into half-pint wide-top freezer containers, leaving a 1/2 inch headspace. Seal and label and freeze up to 10 months. Apple butter may darken slightly on freezing.