Apple Butter

Directions

1. 1
   In an 8- to 10-quart heavy kettle combine apples and cider.
2. 2
   Bring to boiling and reduce heat.
3. 3
   Simmer, covered, for 30 minutes, stirring occasionally.
4. 4
   Press through a food mill or sieve until you have 8 1/2 cups.
5. 5
   Return pulp to kettle.
6. 6
   Stir in sugar, cinnamon, cloves, and allspice.
7. 7
   Bring to boiling and reduce heat.
8. 8
   Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.
9. 9
   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.
10. 10
    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.