12-15 c. tart apples (I use Wolfrivers apples)
6 c. apple juice
3 c. sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves

Peel and core apples, combine apples and juice in large saucepan. Cook for about 30 minutes or until soft, then press through food mill. Return to saucepan; boil gently for about 30 minutes more. Stirring frequently. Add sugar and spices; cook, stirring, over low heat until sugar dissolves. Boil gently, stirring frequently until of desired thickness. Place hot apple butter into hot jars carefully; leaving 1/2 inch head space. Process in boiling water bath for 10 minutes. Yield 6-7 pints.