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4 qt. sweet apple cider
3 qt. pared and quartered
cooking apples (about
4 lb.)
2 c. sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves

Heat cider to boiling in 5 quart Dutch oven. Boil,
uncovered, until cider measures 2 quarts, about 1 1/4 hours.
Add apples. 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.) Stir
in remaining ingredients. Heat to boiling; reduce heat.
Simmer, uncovered, stirring frequently, until no liquid sepa-
rates from pulp, about 2 hours. Heat to boiling. Pour into
hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of
jars. Seal and process in boiling water bath 10 minutes.
Yield: about 3 1/2 pints Apple Butter.
Note: Good apples for cooking are Beacon, Cortland,
Jonathan, McIntosh, Rhode Island Greening, Rome Beauty and
York Imperial.

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