5 c. prepared fruit (4 lbs. ripe apples)
7 1/2 c. sugar (3 1/4 lbs.)
1/2 tsp. allspice
1 tsp. cinnamon
1/2 bottle liquid fruit pectin

First prepare the fruit. Remove blossom, stem ends from ripe apples. Cut into small pieces (do not peel or core). Add 6 1/2 cups water. Bring to boil. Cover and simmer 5 minutes longer. Place in large sieve lined with a double thickness of cheese cloth.

Drain off 5 cups juice to use in making apple jelly. Set juice aside. Use the fruit pulp for making apple butter.

To make the butter, press the pulp through a sieve. Measure 5 cups into a very large saucepan. Add sugar and spices. Bring to full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and at once stir in liquid pectin.

Skim off foam with metal spoon. Ladle quickly into glasses. Cover at once with 1/3 inch of hot paraffin. Makes 6 pounds of butter or enough for 12 medium glasses.