This is my own recipe, I made this after looking at many different recipes.
12 cups apple puree
4 Cups Sugar
2 Tbs cinnamon
1 tsp ground cloves
1 tsp nutmeg
Peal, core and cut apples into chucks, place in big stock pot, cook until very soft. Try not to add anymore water than needed. You will have to reduce to remove water later. I mound mine up and add to it as it cooks down. What is left I use for Apple Sauce.
When Apples are very soft, place mixture in blender and puree.
Place puree and spices in Crock pot add about 1 cup sugar to every 4 cups puree. If you can't get all the sugar in just keep cooking until you can. I normally add about half the sugar at first and as it cooks down I ad the rest, I do this because my Crock pot isn't that big.
For sweeter Apple Butter go with 3 to 1 on the sugar.
Turn Crock pot on high, place a splatter screen on top, but do not cover, (it will splatter as it boils) and reduce by about half, or until it is as thick as you like, it may be as long as 8 hours. Stir as needed, I normally do about every hour or so.
Process in Water Bath Canner pints for 5 minutes, quarts for 10 minutes.
Makes about 4 pints.
You can add some Red Hots if you like, this will gave it a little color and just a little kick.
You can also add things like allspice instead of nutmeg. I had nutmeg on hand when I did this.
Serve on hot buttered toast!!!!
