Categories: conserves, jams, jellies, preserves

Ingredients

• 10 lb. tart apples, cored and thickly sliced (30 cups)
• 5 cups apple cider or water
• 4 cups sugar
• 1 cup dark corn syrup
• 2 tsp. ground cinnamon
• 1/4 tsp. ground cloves

Directions

1. Place apple slices in 10-quart kettle. Add cider or water. Bring to boiling; reduce heat. Cover; simmer about 30 minutes or until apples are tender, stirring occasionally.
2. Press through food mill or sieve. Return to kettle. Boil gently, uncovered, 30 minutes, stirring occasionally.
3. Stir in sugar and corn syrup. Boil gently, stirring frequently with long handled spoon, about 1 3/4 hours or until of desired thickness. Stir in spices. Cook and stir 15 minutes more. Pour hot apple butter into hot, clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 10 minutes (stat timing when water returns to boiling).

4. makes 11 to 12 half-pints.

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