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 sliced.) Place apple slices in 10-quart kettle or Dutch oven. Add apple cider or water. Bring mixture to boiling; reduce heat. Cover and simmer until apples are tender, about 30 minutes, stirring occasionally. Press through food mill or sieve. Return to kettle.

Boil apple mixture gently, uncovered, 30 minutes, stirring occasionally. Stir in sugar and dark corn syrup. Boil gently, stirring frequently with a long-handled spoon until mixture is of desired thickness, about 1 3/4 hours. Stir in cinnamon and cloves. Cook and stir apple butter 15 minutes more. Pour hot butter into hot, clean half-pint jars. Adjust lids. Process in boiling water bath 10 minutes. (Start timing when water returns to boiling.) Makes 11 or 12 half-pints.