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|Cook: 4hr 20min
|Total: 4hr 55min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a large stainless steel saucepan, bring the cider to a boil. Carefully add the apples to avoid splattering. Return to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until the mixture begins to thicken.
When the apples start to break up and fall apart, remove from the heat. Put the mixture through a food mill or fine sieve, discarding the peels, seeds and stems. Return the mixture to the saucepan and add the honey, cinnamon, allspice and cloves (if using). Cook, stirring occasionally, over medium-low heat for about 4 hours, or until the mixture is thick and dark.
When the desired thickness is reached, bring the mixture to a boil. Pour the hot apple butter into hot, scalded preserving jars, leaving 1/2" headspace. Wipe the rims clean, attach the lids and tightly screw on the caps. Invert the jars for 10 seconds.
Cool on a wire rack. Store in the refrigerator.
This sauce can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months. Thaw frozen sauce in the refrigerator.
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