Yields about 3 pints
4 pounds apples (about 16 medium)
4 cups sugar
2 t cinnamon
1/4 t cloves
To Prepare Pulp: Wash apples. Core, peel and quarter apples. Combine apples and 2 cps water in a large saucepot. Simmer until apples are soft. Puree using a food processor or 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 20 minutes (for 3001-6000 feet altitude) in a boiling-water canner.
Note: If butter becomes too thick, add water or apple juice for desire consistency.