1. Wash apples thoroughly. Use apple slicer to slice apples. Discard core. 2. In large pot, boil apples (with skins on) in water until soft (approx. 15 min.). 3. Drain apples. Discard water. 4. Run apples through food mill to remove skins and turn apples to pulp. 5. In large pot, bring cider to a boil and add apple pulp and brown sugar. 6. Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce. 7. When it reduces/thickens, add cinnamon, allspice and cloves. 8. Let it thicken to desired spreading consistency. 9. Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints. 10. Serve on bread, toast, muffins, or on cottage cheese. ---------------------------------------------------------------------------
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