12 lbs. apples
2 cups apple cider
4 cups sugar
4 teaspoons cinnamon
2 teaspoon allspice
1 teaspoon cloves
Wash apples and remove stems.
Place apples in a large kettle, cover with water and bring to a boil. Reduce heat and simmer until apples are tender. Drain.
Puree apples using a food mill or sieve into a large pot. Discard seeds and skins.
Add spices to apple pulp. Cook over low heat, stirring occasionally, until mixture thickens. This takes about 1 1/2 – 2 hours.
Pour hot apple butter into sterilized pint canning jars and fill to within 1/4 inch of top. Seal and process in boiling water bath canner for 10 minutes.
YIELD: Makes 6 pints
Recipe courtesy of Prevedelli Farms.