Bruce makes his own supply of apple butter each year and prefers using Cortland apples, which don't oxidize as rapidly when cut as do other varieties.
1/2 peck, or 5 pounds of Grade B apples, washed and quartered
2 cups, or less, apple cider
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
Rind and juice from 1 lemon
Wash apples and quarter them (coring and peeling is unnecessary), and cook until soft, adding enough cider to get them started without scorching. When the apples are soft, sieve them, add sugar, and season with remaining ingredients to taste. Simmer in a heavy pan over very low heat, uncovered, until desired thickness is reached. Stir often to avoid burning. Pour into hot sterilized canning jars and seal.