10 lbs. tart apples
5 c.apple cider or water
4 c. sugar
1 c. dark corn syrup
2 tsp. ground cinnamon
1/4 tsp. ground cloves

Core and thickly slice the apples (measure 30 cups). Place apple slices in 10 quart Dutch oven. Add cider or water. Bring mixture to boiling, reduce heat. Cover and simmer until apples are tender, abut 30 minutes, stirring occasionally. Press through food mill or sieve. Return to kettle. Boil mixture gently, uncovered, 30 minutes, stirring occasionally. Stir in sugar and syrup. Boil gently, stirring frequently with long handled spoon, until mixture is desired thickness, about 1 3/4 hours. Stir in cinnamon and cloves. Cook and stir apple butter 15 minutes more. Pour into hot, clean half pint jars. Water bathe 10 minutes. Makes 12 (1/2 pint) jars.