Yield: Makes 16 pints

Gordon and I made a batch of this for Christmas gifts our very fist fall together at our kitchen in the Catskills

1 gallon fresh sweet apple cider

1-1/4 pounds tart apples, peeled and quartered

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

1-1/4 teaspoons ground ginger

Freshly grated nutmeg

Boil cider in a large kettle until it is reduced to 2 quarts. Add apples and cook until very tender. Press through a colander or process in a food processor, in batches, until pureed. Return puree to the kettle. Add spices and cook over low heat until thick, stirring to prevent burning. Remove from heat. To test thickness, spread a small spoonful on a cool plate, allow it to cool to room temperature, and check thickness. Continue cooking if needed. Pour hot apple butter into sterilized jars and seal. Process in a hot water bath 15 minutes.

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