Mom's Apple Butter

From Jodie

Note:  Mom used to make apple butter like my gram did, but adapted the recipe later to make it easier.  Either nets the same results.  It just depends on how many apples you need to get rid of, or how much easier you want it to be!

Institutional size can of applesauce (about 5 quarts)

2 teaspoons cinnamon

1 teaspoon cloves

1/2 teaspoons allspice

Pour applesauce into an ovenproof pan (turkey roasting pan size), and add to taste, the spices.

Put in over at 300 degrees, stir occasionally.  May need to cook all night to desired thickness.  You might want to add juice of 1 -2 lemons, depending on apples.  Taste and adjust when really cooked down.

You can tell it's ready when you drop a dot of apple butter on a plate and let it sit for a few minutes.  If it doesn't separate (no liquid at edges), the butter is ready.

Have hot sterilized jars ready to fill.  Seal immediately.   If they don't seal by themselves, then process in canner for about 15 minutes.  Cool and store in cool, dark place.