6 lbs. tart cooking apples, cored & quartered (18 c.)
5 c. apple cider or apple juice
1 c. cider vinegar
4 c. sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice

Preparing: In a kettle or Dutch oven, combine apples, cider or juice, and vinegar. Bring to a boil; reduce heat. Cover; simmer for 30 minutes, stirring occasionally. Press through a food mill or sieve. Measure 16 cups pulp. Return pulp to kettle. Stir in remaining ingredients. Bring to a boil, reduce heat. Simmer uncovered, for 1 1/2 to 2 hours or until very thick, stirring often.

Freezing: Prepare butter as above. Cool. Spoon butter into moisture vapor proof freezer containers, leaving proper headspace. Seal, label and freeze. Makes 8 to 9 half pints.