My Mother's Apple Butter

Traditional Apple Butter        
seven cups of water                                                                                       
five pounds cooking apples
two cups of apple cider
one teaspoon ground cloves
one teaspoon allspice
one tablespoon cinnamon
one half teaspoon nutmeg
 
 
wash and quarter apples, put them in a large heavy pot with water and apple cider.  Cook for about fifteen minutes or until apples are soft.  Press apples through a sieve or process in a food mill to make about two quarts of apple pulp.
 
Put this pulp back in the pot, add the spices, bring to a boil and cook gently for a few hours until thick, stirring frequently so that the butter doesn't stick and burn.  Can or freeze.
 
 
 
Or, do pumpking butter:
 
Use six quarts of pumpking sauce, something like two big cans of pumpkin pie sauce, if I remember correctly.  Four cups of sugar two of which would be brown sugar.  follow the same recipe or method.  This would be an experiment so follow your instincts.