Apple Butter

from The Fannie Farmer Cookbook (c. 1965)

A general rule.  Vary the spices to suit your taste.  Make other fruit butters from fresh apricots, peaches, plums, or the pulp in the jelly bag after making jelly.  Crush the fruit and add just enough water (not cider or vinegar)  to keep it from sticking.  

Cut into pieces.  Do not peel or core.
4 pounds tart apples

Cover with
2 cups cider, mild cider vinegar or water

Cook until soft.  Put through a sieve.  Measure.  
Add
1/2 cup sugar for each cup of pulp
Few grains of salt
2 teaspoons of cinnamon
1 teaspoon of clove
1/2 teaspoon of allspice
1 lemon (grated rind and juice)

Cover and cook over low heat until the sugar dissolves.  Uncover and cook quickly until thick and smooth when you spoon a bit onto a cold plate.  Stir with a wooden spoon during the cooking so that the apple butter will not stick and burn.

Makes about ten 6-ounce glasses.