Apple Butter

Mrs. Merle Helms

1 peck apples, unpeeled

4 c water

10 c. sugar (approx.)

2 tsp. ground cloves

2 Tbsp. ground cinnamon

1 tsp. ground allspice

Wash, quarter and cook apples with the 4 cups water. Cover; let simmer slowly until tender. Put through coarse sieve. Should have about 5 quarts. Add half as much sugar as apples. Add spices. Simmer about 2 hours, stir- ring often as it will scorch easily. An asbestos mat placed under pot will prevent scorching. When thickened, pour into jars; seal immediately. Makes 9 or

 10 pints.