Apple Butter

15 medium tart apples (4 or 5 lbs)
4 c. apple juice or cider
2 t. ground cinnamon
3/4 t. ground allspice
1/4 t. ground cloves
2 c. sugar

Wash, core and quarter apples. (they don't need to be peeled.) Place the apples in a large kettle, cover with the juice or cider. Bring to a boil then cover the mixture and simmer for about 30 minutes, making sure to stir occasionally to prevent sticking.
Press the mixture through a sieve or a food mill. Return about 10 cups back to the kettle. Stir in sugar, and spices. Bring to a boil, then reduce heat again. Leave uncovered and cook about 1 1/2 hours on very low heat until mixture is very thick, stirring occasionally to prevent burning.
Makes about 4 pints. Great for canning. My dad used to make this all the time growing up.