Apple Butter
(4 pints)
3 quarts fresh sweet cider
8 lbs juicy ripe apples
2-1/2 cups brown sugar, packed
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp salt
Boil cider in big stainless steel or enamel kettle until amount is reduced one half, or about 30 minutes.
Meanwhile, quarter and core apples but do not peel them. Add to reduced cider and cook over low heat until apples are tender. Stir almost constantly. When apples are cooked, force mixture through a sieve and return to the pot.
Add sugar, spices and salt and cook over low heat until mixture thickens, or about 1/2 hour. If necessary, use a Flame Tamer to ensure low heat. Stir almost constantly.
Pour at once into hot sterile jars and seal.
NOTE: To test apple butter for doneness, pour a little on a cold plate. When no rim of liquid separates around the edge of the butter, it is sufficiently thick.