Apple Butter

Apple Butter
(From Ball Compelte Book of HOme Preserving)

6 lbs apples, peeled, cored, and quartered
3 Cups Water
5-6 Cups Sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves (I was out and didnt want to go back to the store so I omitted)

In large, stainless steel stockpot, combine apples and water.  Bring to a boil, then reduc heat and boil gently, stirring occassionally, until apples are soft (abt 30 minutes).

WOrking in batches transfer to food mill or food processor.  Process until uniform texture, do not liquefy.  (I like my chunky, so I just used a potato masher).  Measure 12 cups of puree.  (I didnt do this, just used whatever was there).

In pot combine apple puree, spices, and sugar.  Stir until sugar dissolves.  Bring to a boil over medium high heat, stirring frequently.  Reduce heat and boil genlty until mixture thickens and holds shape.  (To test this drop a spoonfull onto a chilled plate, if its ready it will hold shape and a liquid ring will not form around it).

Ladle into hot jars leaving 1/4 inch head space.  Remove air bubbles.  Wipe rim.  Place cap and band on and tighten.  Process in boiling water bath 10 minutes.