Apple Butter

6 Pounds Apples
1-cup apple cider
2-½ cups sugar
2 teaspoons cinnamon
1-teaspoon allspice
½ teaspoon cloves

Remove stems from Apples
Place apples in a large kettle, cover with water and bring to a boil. Reduce heat and simmer until apples are tender.
Drain
Puree through a food mil or sieve into a 3-quart saucepan.
Discard seeds and skins
Add remaining ingredients to apple pulp: cool over low heat, stirring occasionally, until thicken (this takes about 1 1/2 hours)
Pour into pint canning jars to within 1/4 –inch of top
Seal and process in boiling water bath canner for 10 minutes.

Makes 3 pints