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4 quarts apple cider

3 quarts pared and quartered cooking apples (about 4 pounds)*

2 cups sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1. Heat cider to boiling in a 5-quart Dutch oven. Boil, uncovered, until cider reduces to measure 2-quarts, about 1 1/4 hours.
2. Add apples and heat to boiling; reduce heat. Simmer, uncovered, stirring frequently, until apples are soft and can be broken apart with spoon, about 1 hour. (Apples can be pressed through sieve or food mill at this point for smooth apple butter.)
3. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer,uncovered, stirring frequently, until no liquid separates from pulp, about 2 hours.
4. Heat to boiling. Pour into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of jars. Seal and process in boiling water bath 10 minutes.

Makes about 3 1/2 pints Apple Butter.

*Choose apples for cooking such as Beacon, Cortland, Jonathan, McIntosh, Rhode Island Greening, Rome Beauty and York Imperial.