16 medium-size apples (about 6 lbs.)
2 qts water
1 ½ qts apple cider
1 ½ lbs. Sugar
1 t ground cinnamon
1 t ground allspice
1 t ground cloves

Wash and cut the apples into small pieces (there should be about 4 qts.) Cover with the water and boil until soft. Press through a sieve to remove skins and seeds. Bring cider to boiling and then add apple pulp and sugar; cook until mixture thickens, stirring to prevent scorching. Stir in a mixture of the spices and cook until apple butter is thick enough to spreading. Pour into sterilized jars and seal. Makes 4 pints.