Pared and quartered cooking apples (about 4 pounds)
2
C
Sugar
1
tsp
Ground cinnamon
1
tsp
Ground ginger
1/2
tsp
Ground Cloves
Heat cider to boiling in 5 quart Dutch oven. Boil, uncovered, until cider measures 2 quarts, about 1 1/4 hours.
Add apples. Heat to boiling; reduce heat. Simmer, uncovered,
stirring frequently, until apples are soft and can be broken apart with
spoon, about 1 hour. (Apples can be pressed through sieve or food mill
at this point for smooth apple butter.)
Stir in remaining ingredients. Heat to boiling; reduce heat.
Simmer, uncovered, stirring frequently, until no liquid separates from
pulp, about 2 hours.
Heat to boiling.
Pour into hot sterilized jars, leaving 1/4-inch headspace.
Wipe rims of jars. Seal and process in boiling water bath 10 minutes.