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• 15 apples
• 1 quart apple cider
• 2 tablespoon apple cider vinegar
• 3 cinnamon sticks
• 2 whole cloves
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice

Without peeling or coring the apples, cut them into thick slices and transfer to a large, non-aluminum pan. Add the apple cider, vinegar, cinnamon sticks, whole and ground cloves and allspice. Bring the mixture to a boil, lower the heat, and simmer for 1 to 1-1/2 hours or until pulpy.

Work the apples through a food mill and into another saucepan. Set the saucepan over medium-high heat and continue cooking the mixture until all the liquid has evaporated (this takes between 30 and 50 minutes).

Test it: Set a plate in the freezer for a few minutes to chill, then add a drop of the apple butter to the plate. If any liquid seeps out around the edge of the drop, the butter isn't ready. Cook for a few minutes longer until apple butter tests okay.

Ladle the apple butter into 4 hot, sterilized pint jars and attach sterilized tops and screw rims. Allow jars to cool for several hours. Then refrigerate for up to 1 week. OR, process jars for 10 minutes in a hot water bath. Makes 4 pints.

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Note: This recipe was featured in our article about cooking with apples. You can read Autumn Apples Aplenty for this and other apple recipes.

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