Apple Butter

(Makes about 10 ½-pint jars)

4 pounds apples
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1 1/2 cups white sugar
1 1/8 cup packed brown sugar
1/2 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Sterilize jars and lids in boiling water for 10 minutes. (Prepare lids according to manufacturer directions.) Remove stems from apples cut into quarters (without peeling). In large pot, combine apples, cider, and vinegar. Bring to boil and cook until fruit is soft. Press fruit through colander or strainer. Cook pulp with sugars and spices for about 20 minutes, stirring frequently. To test if it’s done, remove a spoonful of butter mixture and set aside to cool for 2 minutes. If butter remains mounded on the spoon, it’s done. Pour hot apple butter into jars. Leave ¼ inch space at top. Place screw bands and lids on jars and process jars in boiling water bath canner for 5 minutes. Remove jars and cool. Label and date each jar. Jars can be stored up to one year in cool area, out of sunlight.