5 lb. apples
2 c. cider
5 c. sugar
1 tsp. nutmeg
1 tsp. ground cloves
1/2 tsp. allspice
1 tsp. cinnamon

Place unpeeled quartered apples in kettle and add the cider. Cook until apples are soft, about 20 minutes. Put pulp through food mill. Add spices and sugar; mix well. Pour mixture into any ovenproof dish. Bake at 300 degrees, stirring occasionally, until desired consistency is reached. Ladle into hot sterilized jars. Seal and water bath 5 minutes.

HINTS: You may start with applesauce that contains no preservatives. Vary the spices to your tastes. The cider may be replaced with pure apple juice (no preservatives). You may halve, double or triple this recipe.

You are much less likely to scorch apple butter made in the oven than on top of the stove. Over cooking will make butter very stiff. Butter should be thick, but moist. Crabapples can be used in place of apples.