Awesome Apple Butter

4 pounds apples (about 16)
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.

Back in the saucepan, combine apple pulp, sugar, and spices.  Cook very slowly, until thick enough to round up on a spoon.  Mixture will thicken as the liquid cooks down.  This may take several hours depending upon how juicy your apples are.  Its impossible to thicken the butter too much, but its very easy to scorch, so be sure to stir often with a rubber spatula, and keep the heat low.

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!

To Process:
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.