6poundsapples, peeled, cored, and quartered (about 24 medium)
2cupssweet cider
3cupssugar, or less, depending on the sweetness of the apples
2teaspoonscinnamon
1teaspoonginger
1teaspoonnutmeg
1teaspoonallspice
1teaspooncloves
1/2teaspooncardamom
Instructions
In a heavy, nonreactive pot, bring apples and cider to a boil over medium-high heat. Reduce heat and simmer until tender, about 30 minutes.
Process the cooked apples through a food mill or food processor until desired consistency is achieved, do not liquefy.
Return the apple puree to the pot and add the sugar and spices. Bring to a boil over medium-high heat. Reduce heat and simmer until mixture hold its shape on a spoon. You can also check the doneness by placing a small amount of the mixture onto a chilled plate. When the liquid does not separate, creating a rim around the edge and the mixture holds its shape it is ready for processing.
While the mixture is simmering, prepare canners, jars, and lids by placing jars in boiling water for at least 10 minutes. Keep the jars in hot water until they are used. Process the lids in hot water for 5 minutes.
Ladle hot apple butter into hot jars leaving a 1/4inch head space. Wipe the rim and center the lid on the jar. Screw down band until resistance is met, then increase to finger-tip tight.
Place jars in canner, making sure they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes before removing. Allow jars to cool.