5 pounds tart apples
2 cups apple juice or cider
1 1/2 to 2 cups brown sugar
2 tablespoons lemon juice
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Core the apples and chop them coarsely. Combine the apples and apple juice or cider in your preserving pot. Bring to a boil over medium heat. Reduce the heat to low, cover and simmer for about 20 minutes, or until the apples are tender. Stir occasionally. Remove from the heat. Pass the mixture through a sieve or food mill.

Measure the purée back into your preserving pot. Add 1/2-1/3 cup of sugar for each cup of purée, depending on the tartness of the apples. Add the lemon juice and mix well. Cook over low heat, stirring almost constantly, for 35-45 minutes, or until thickened. Stir in the spices during the last 10-15 minutes of the cooking time. Test for doneness if desired.

Remove from heat. Spoon the butter into hot, sterilized jars, leaving 1/4 inch (.6 cm) head space. Release the air bubbles. Wipe rims clean. Seal according to manufacturer's directions. Process the jars in a boiling water bath for 10 minutes.