Pennsylvania Dutch Apple Butter
Source: Woman's Day Encyclopedia of Cookery, 1966

2 quarts cider
3 1/2 pounds cooking apples
3 cups sugar
2 teaspoons ground allspice
2 teaspoons cloves
1 tablespoon ground cinnamon
1/4 teaspoon salt

Boil cider for 15 minutes. Add apples, cut into eights. Cook until very tender. Force through a sieve to remove peels and seeds. Return to kettle; add sugar, spices and slat. Simmer very slowly until thick, stirring frequently to prevent burning.