4 lbs. Empire or Macoun apples
2 c. cider or water
1/2 c. brown sugar for each cup of pulp
3 tsp. cinnamon
1 1/2 tsp. cloves
1/2 tsp. allspice
Grated lemon or orange rind and juice (optional)

Wash, remove the stems and quarter the apples. Cook slowly until soft in cider or water. Put food through a fine strainer or food mill. Add sugar. Add spices. Cook over low heat, stirring constantly until the sugar is dissolved. Continue to cook, stirring frequently, until the mixture sheets from the 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 hot sterilized jars. Makes about 4 pints.