4 cups sugar
2 - tsp cinnamon
1/4 tsp cloves
2 cups cider (optional)
Wash apples. Peel, core (unless you are using a food mill) and quarter. Combine apples and 2 cups cider or water in a large saucepan. Simmer until the apples are very soft. If using a food mill, (photo at bottom) process in batches to remove seeds and skin. If the apples are pared, puree in a food processor being careful not to liquify the pulp. Either way, you should end up with two quarts of apple pulp.
Makes 3 pints of apple butter. The butter must be refrigerated if you aren't going to process it. Keep some for yourself and share the rest!
When thickened, ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water bath.
A traditional, Foley food mill is wonderful for separating the skin and seeds from cooked fruit.