APPLE BUTTER

3-pounds firm eating apples
2-cups apple cider
1-cup sugar
1/2-cup dark brown sugar
1-teaspoon cinamon
1/4-teaspoon allspice
1/8-teaspoon cloves

Put a small plate in the refrigerator to chill to later test the apple butter.
Quarter the apples remove the core. Do not peel them.
Slice them then put in a heavy sautee pan.
Add the apple cider bring mixture to a boil. Then simmer the apples stirring once or twice Until they start to fall apart aproximately 10-20 minutes.
Put the apples through a food mill or strainer into another heavy bottom pan.
Return the apple puree to the new saucepan bring to a boil then lower heat.
Add brown sugar cinamon allspice and cloves.
Let this simmer for 1 to 1 1/2 hours or until it is very thick.
Watch the apple butter closely when it thickens you do not want it to burn.
Test it for thickness by putting a teaspoonfull it on the plate that you put in the fridge earlier.
If no liquid separates it is ready to put into jars. If it does separate keep cooking it.
Put butter into sterilized jars put on lids allow the jars to cool completely then store in refrigerator.