Categories: Spreads, Toppings 
      Yield: 6 servings 
  
      6 lb Jonathan apples (or other           8 c  Apple cider 
           -cooking apples)                    3 c  Sugar 
      4 c  Water                           
  
  1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven, 
  combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for 
  30 minutes, stirring occasionally. 
   
  2. Drain off liquid. Press apples through a cone-shaped colander or food 
  mill for applesauce. Discard waste. 
   
  3. Meanwhile, in a large saucepan, cook apple cider over high heat for 
  about 30 minutes or till reduced by half. 
   
  4. In the Dutch oven, combine applesauce and reduced cider. Bring to 
  boiling. Reduce heat. Simmer, uncovered, for 30 minutes, stirring 
  occasionally. 
   
  5. Stir in sugar. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 
  to 3 hours or till mixture resembles thick applesauce, stirring often. (It 
  will thicken as it stands.) 
   
  6. Carefully ladle the hot mixture into sterilized, hot, half-pint jars, 
  leaving 1/4-inch headspace. Adjust lids. Process in boiling water bath for 
  5 minutes. (Begin timing when water begins to boil.) 
   
  Note: If you like, spoon the apple butter into freezer containers. Cover 
  and freeze. You can also store it in the refrigerator. 
   
  Source: Midwest Living Magazine, April 1991