Makes about 3 pints
• 3½ lbs. tart green apples
• 2 cups apple cider
• 1 cup white sugar
• 1 cup brown sugar
• ½ tsp. allspice
• ½ tsp. cinnamon
• ¼ tsp. ground cloves
• ⅛ tsp. salt
• 2 Tbs. molasses
1. Quarter, peel, and core the apples. Cook the peels and cores in the cider, covered, for about ½ hour. Strain the cider and discard the solids.
2. Add the apples and all remaining ingredients to the cider and simmer the mixture, stirring often, until the apples are very soft. Press the mixture through a fine sieve or purée it in a blender.
3. Continue cooking the apple butter over a low flame, stirring often, until it is very thick and smooth. Spoon it into hot, sterile jars, leaving about ⅓ inch of headroom, and seal.
