Apple Butter

The best part of this recipe was that I did not peel the apples.  So, not only was it easy, but that way the nutrients found in the skin are still in the butter.  The pictures make it look fairly light, it is actually a rich reddish color....I'm still learning how to take pictures of food.

APPLE BUTTER:

Ingredients:
6 lbs. tart cooking apples, cored and quartered (18 cups) * I did not peel them
5 cups apple cider or apple juice
1 cup apple cider vinegar
2 cups sugar (depending on taste - you can use more or less)
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground all spice

Preparation:
In kettle or Dutch oven combine apples, cider, and vinegar.  Bring to boil.  Cover, 

simmer for 30 minutes, stirring occasionally. Blended in small batches in blender, 

or use food mill. Measure 16 cups of pulp.  Return pulp to kettle or Dutch oven. 

Stir in remaining ingredients.  Bring to boil.  Simmer, uncovered for 1 1/2 to 2 hours 

or till thick, stirring often.

Canning: 
Prepare butter as above.  Spoon hot butter into hot, clean jars. 

Process in boiling water for 10 minutes (start timing when water boils).  

Freezing:
Prepare butter as above.  Cool.  Spoon butter into containers.  Seal, label, and freeze.