3/4 cup unsweetened apple juice or cider
1/3 cup firmly packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
3 pounds (6 medim) Cortland, McIntosh, or Northern Spy apples-peeled, cored and quartered
In the bowl of a food proccessor or blender, combine the apple cider, brown sugar, cinnamon, cloves, and allspice. Whirl until well blended. Add the apple quarters 2-9 at a time and whirl until apples are pureed. Pour apple mixture into a large nonreactive saucepan and bring mixture to a boil at medium high heat. Reduce heat to low, cover saucepan and cook for 1 hour stirring occasionally. Uncove the saucepan and cook until apple mixture is thickened (about 1 to 1-1/2 hrs longer. Spoon the apple butter into 2 widemouth warm sterilized half pint jars, leaving 1/2 inch space between top of butter and the rim of the jar. Wipe the rims, cover, seal and date. Store the butter in fridge for 3 up to 3 weeks or in the freezer for up to one year.
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