APPLE BUTTER

Makes: 1 1/2 cups; 12 servings

3 pounds apples (such as McIntosh, Fuji or Yellow Delicious)

½ cup water

1/2 to 1 cup sugar

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground allspice

1. Wash the apples, then quarter and core them.

2. Place the apples with the water in a large, heavy pot. Bring the apples to a simmer over medium-high heat. Reduce the heat to medium and simmer the apples, uncovered, until they are very tender and starting to fall apart, about 25 minutes. (Some apples will take longer than others.) Stir frequently. You can add a few more tablespoons of water if needed so the apples can get fall-apart mushy without sticking to the pot or burning.

3. Remove from the heat and press the apples, along with any remaining liquid in the pot, through a food mill. Discard the solids periodically to make the pureeing faster.

4. Rinse out the pot and return the pureed apples to the pot over medium heat. Add 1/2 cup of the sugar, cinnamon, cloves and allspice. Stir frequently until the mixture has thickened and smells great, about 5 minutes. Add up to another ½ cup of sugar as needed to reach the desired sweetness.

5. Seal the jars and refrigerate for up to three weeks.