4 qts. sweet apple cider
3 qts. pared and quartered cooking apples (about 4 lbs.)
2 c. sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves

Heat cider to boiling in 5 quart dutch oven. Boil uncovered until cider measures 2 quarts, about 1 1/4 hours.

Add apples. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until apples are soft and can be broken apart with spoon, about 1 hour. (apples can be pressed through sieve or food mill at this point if smooth apple butter is desired).

Stir in remaining ingredients. Heat to boiling, reduce heat. Simmer uncovered, stirring frequently, until no liquid separates from pulp, about 2 hours. Heat to boiling. Immediately pour mixture into hot jars, leaving 1/4 inch headspace. Wipe rim of jars. Seal and process in boiling water bath 10 minutes.

Makes about 3 half pints.