6 lbs. tart apples
6 c. cider
3 c. sugar
2 tsp. cinnamon
1/2 tsp. cloves

Core and quarter unpeeled apples. Put into large Dutch oven with the cider. Cook until soft, 30 minutes. Put through food grinder. Put back in pan and boil gently 30 minutes, stirring occasionally. Add sugar and spices.

Cook over low heat until the sugar dissolves. Boil gently, stirring frequently until of desired thickness. Carefully ladle hot butter into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 10 minutes. Makes 8 half pints.