16 medium apples (about 4 pounds)
4 c sugar
2 tsp Cinnamon
1/4 tsp Cloves
Wash apples: remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add 2 cups water; cover; simmer until apples are soft. Pass through sieve or food mill. Measure 2 quarts pulp. Combine pulp, sugar, and spices in large saucepot. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking (If too thick add a small amount of water or apple juice if desired) Ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in boiling water canner.
YIELD: about 5 pints