Apple Butter

(yield is about 4 half-pint jars)

3 pounds of Apples
2 cups sugar
1 1/2 tsp cinnamon
1/4 tsp cloves or nutmeg (or both)

To prepare the pulp, first quarter the apples. Fruit Fresh is handy for preventing the apples from browning while you are cutting them up. Cook apples until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Run the apples through a food mill.

Add remaining ingredients and cook slowly until thick. At first you only have to stir occasionally, but as it thickens you will have to stir more often. The apple butter is ready when it will mound up on a spoon.

Fill hot canning jars leaving 1/4 inch <a target="_blank" title="headspace" href="">headspace</a>. Add lids and process in a <a target="_blank" title="water bath" href="">water bath</a> for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes