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6 lb Tart apples
2 ts Ground cinnamon
6 c Cider or apple juice
1/2 ts Ground cloves
3 c Sugar
Core and quarter apples. In 4-6 quart kettle or Dutch oven combine apples and cider. Cook until soft, about 30 minutes; stir occasionally. Add sugar and spices. Cook over low heat until sugar dissolves. Boil gently, stirring frequently, until of desired thickness. Carefully ladle the hot butter into jars, leaving 1/2- inch head space. NOTE: Apple butter maybe put in half or half-pint canning jars, seal with lids following manufacture's directions, and process in boiling water bath for 10 minutes. Remember that the USDA recommends that no matter what the apple butter recipe directions say, the mixture must be processed in water bath to prevent food poisoning.
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