Apple Butter

This is the second recipe I used and altered a bit.

4 lbs of apples or a little more
4 cups of sugar (I only used 2 cups)
2 tsp cinnamon
1 tsp ground cloves

Core, peel and quarter apples. Combine apples and 2 cups of water in a large saucepot. Simmer until apples are soft stirring often to prevent burning apples. Puree using a food mill or food processor being careful not to liquefy. (See Side Note). Measure 2 quarts of apple pulp. Combine apple pulp, sugar and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Lade hot butter into hot jars leaving headspace. Remove air bubbles. Adjust 2-piece caps. Process 10 minutes in a boiling water canner.

Side Note: I cooked the apples in the saucepot and once soft used a potato masher to mash the apples and make a more chunky butter. I added the cinnamon, cloves and 2 cups sugar and transferred the mixture to the crock pot once again and put on warm through the night and low for the morning and early afternoon. This made the apples a little softer and thicker. I really like the crockpot finish, my next batch I may try the food processor for a smoother finish.