Apple Butter

15 med. size apples (4 to 5 lbs.)
1 1/2 qts. cider
1 1/2 lbs. (3 cups) sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/4 tsp. nutmeg

Wash and slice firm, tart cooking apples. Do not remove core, seed or peel. Add cider and boil 15 minutes or until soft.

Press through sieve (you should have about 3 qts. pulp) Gently boil the pulp 1 hour or until it begins to thicken, stirring occasionally.

Stir in spices and continue cooking slowly 3 hours or until thickened, stirring frequently.
Pour into hot sterilized jars, leaving 1/4" head space. Seal.

Makes about 3-1/2 pints