Kathy, I just got back from IL visiting & have been working up apples picked in Hardin, IL !!! Our 2 trees at home didn't produce this year but I've still got apple butter left from last years bumper crop! I have a couple of large dish pans that I actually use to make a double batch at once (if you can cover them too they cook a little faster). Also, please get someone to help you because it does take some time. Adjust spices to your taste, mine always turns out a little different but we always love it. Good luck!

APPLE BUTTER

Approx 6 lb Tart Apples (Approx. 24)
1 qt. Apple Cider
2 c. granulated sugar (less if apples are sweet)
1 c. brown sugar
2 1/2 t. ground cinnamon (I use 3t.)
1 t. ground cloves
1/2 t. nutmeg
1/4 t. salt
1/4 c. cider vinegar (I use 1/4 c. for a DOUBLE BATCH)

ADJUST SPICES TO SUIT YOUR TASTE. PERSONALLY I ALWAYS USE A LITTLE MORE CINNAMON.

Core & quarter apples (I prefer to slice them to cook faster)DO NOT PEEL. Place apples & juice in a large kettle; cook at a medium to low boil until tender (can be mashed), stirring occasionally.

Press apples through food mill - (should yield about 3 quarts of pulp)

Place pulp back in pan & gently boil for 10 min. Add sugar & spices & cider vinegar & cook over low heat until thickened stirring frequently.

Pour immediently into hot jars, leaving 1/4 inch head space. Place lids on jars and screw bands tight. Process in boiling water bath for 10 min.

yields about 5 pts