Apple Butter

Directions

1. 1
   Core and quarter unpeeled apples in 4 to 6-quart kettle or Dutch oven.
2. 2
   Combine apples and cider.
3. 3
   Cook until soft, about 30 minutes.
4. 4
   Press through food mill.
5. 5
   (Drain off excess apple cider if you don't want your butter to be thin.)
6. 6
   Boil gently for 30 minutes; stir occasionally.
7. 7
   Add sugar and spices; cook and stir over low heat until sugar dissolves.
8. 8
   Boil gently, stirring frequently, until of desired thickness.
9. 9
   Carefully ladle the hot butter into hot jars, leaving 1/2-inch headspace.
10. 10
    Adjust lids. Process in boiling water bath (half pints) for 10 minutes.
11. 11
    Makes 8 half pints.
12. 12
    Recipe can be doubled.