You Will Need:
4 lbs tart apples
2 Cups cider
4-5 C sugar
2 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground allspice
Cut apples into quarters, but do not peel or seed them.
Combine with cider in enamel or stainless-steel pot.
Bring to a boil.
Reduce heat to lowest setting and cover pot.
Simmer, stirring occasionally for 52 minutes or until apple chunks are soft.
Remove from heat and with back of wooden spoon, mash apples through a sieve.
Measure the pulp and transfer it to a 6-8 qt casserole or heavy saucepan.
Add 1/2 Cup of sugar for every Cup or pulp.
Add cinnamon, cloves, and allspice, stirring occasionally.
Cook over medium heat about 4 hours or until a tablespoon of the apple butter will stick to a saucer when the saucer is turned upside-down.
Ladle the apple butter to be stored into sterilized jars. Let it cool to room temperature, then seal.