6 lb. tart apples
3 c. sugar
1/2 tsp. ground cloves
6 c. cider or apple juice
2 tsp. ground cinnamon

Core and quarter unpeeled apples. In a 4 to 6 quart kettle or Dutch oven combine apples and cider. Cook until soft, about 30 minutes. Press through food mill. Boil gently 30 minutes; stir occasionally. Add sugar and spices. Cook and stir over low heat until sugar dissolves. Boil gently stirring frequently until of desired thickness. Carefully ladle the hot butter into hot jars, leaving 1/2 inch head space. Adjust lids; process in boiling water 10 minutes.