|Tart cooking apples||6 Pound (18 Medium Size, Juicy Such As Winesap / Jonathan)|
|Sweet apple cider||2 Quart|
|Sugar||3 Cup (48 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
1. Pare, core, and quarter the apples. In an 8-quart stainless steel or enameled stockpot, bring the cider to a boil over high heat. Add the apples; cook for 15 minutes or until tender; dram.
2. In a food processor, process the apples for 1 minute or until pureed, or press through a food mill (you should have about 3 quarts of pulp). Transfer to the same stockpot and stir over moderate heat for 15 minutes or until thick enough to hold up a spoon.
3. Add the sugar and spices and cook slowly, stirring frequently, for 1 hour or until very thick. Meanwhile sterilize 12 half-pint jelly jars. Spoon in the apple butter, leaving a 1/2-inch head space; wipe the rims well and seal.
4. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for up to 6 months.