4 lb. tart apples

Wash and remove stems. Cut in pieces. Cover with 2 cups water. Cook until soft. Put fruit through sieve or strainer.

ADD TO EACH CUP FULL PULP:

1/2 c. sugar
1/4 tsp. cloves
1/2 tsp. allspice
2 tsp. cinnamon

Cook over low heat, stirring constantly, until sugar is dissolved. Then cook rapidly, stirring until it sheets from a spoon; or, place a small quantity on a plate. When no rim of liquid separates around the edge of the butter, it is done. (You may reduce the heat as the butter thickens.

Pour into boiling hot sterilized jars and seal.

Makes about 5 pints.