Apple Butter

Here is the recipe for the apple butter like I promised.


4 lbs of apples (about 16 medium)
4 cups of sugar
2 teaspoons of cinnamon
1/4 teaspoon ground clove


Directions:
To prepare pulp: Wash apples, core, peel and quarter apples.  Combine apples and 2 cups of water in a large saucepot.  Simmer until apples are soft.  Puree using a food processor or a food mill, being careful not to liquefy.  Measure 2 quarts apple pulp.
To Make Butter: 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.  Ladle hot butter into hot jars, leaving 1/4-inch headspace.  Remove air bubbles. Adjust two-piece caps.  Process 10 minutes in boiling-water canner.  
Note: If butter becomes too thick, add water or apple juice for desired consistency.