Step 1: Wash, core and quarter apples.

Step 2: In a 6 quart (or so) Dutch Oven, combine apples and cider. Bring to a boil, reduce heat and simmer for about 30 minutes or until the apples are nice and tender, stirring occasionally.

Step 3: Press apples and liquid thru a food mill. Return apple pulp back to dutch oven and add spices.

Step 4: Bring to a boil then simmer again stirring often until it cooks down and gets nice and semi thick. Roughly 1/2 hour to an hour or so.

Step 5: Ladle hot apple butter into sterilized pint jars, leaving about 1/2″ head space. Wipe rims clean and process in a boiling water canner for 10 minutes.

Remove jars, place on a towel and let cool.

Check to make sure the seals sealed and then store for winter.

Or until the next time you make pancakes. Or until your little Monkey Boy finds it and eats 3 jars.