4 lb. McIntosh or Jonathan apples, washed, cored and quartered
2 c. apple cider
1/2 c. brown sugar
1 tbsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. allspice

Cook apples slowly in cider until soft. Put through fine strainer or sieve to remove peel. Add sugar to the pulp and cook over low heat, stirring constantly until sugar is dissolved. Continue cooking, stirring frequently until the mixture is as Grandma says, "thick enough to spread."

You can place a tablespoon of the hot butter on a plate, if no rim of liquid separates around the edge of the butter, it is ready to can. Pour into hot sterilized jars and process in boiling water for 5 minutes. Makes 5 pints.