4 lbs. apples
2 c. cider vinegar
1/2 c. white or brown sugar
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice

Wash, remove the stems and quarter the apples. Cook slowly until soft in 2 cups cider vinegar. Blenderize 2 cups at a time and add to large bowl.

To each cup of blenderized mixture, add 1/2 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/4 teaspoon allspice. Cook the fruit butter over low heat, stirring constantly until the sugar is dissolved. Continue to cook, stirring often until the mixture sheets from a spoon.

You can also place a small quantity on a plate. When no rim of liquid separates around the edge of the butter, it is done. Pour into sterilized jars. Seal with paraffin.