Apple butter

Put apples and cider or cider vinegar in pan and cook slowly until apples are soft. Put apples through food mill or sieve. Measure the pulp and add 1/2 to 2/3 cup sugar, depending on taste, for each cup. Add spices and cook over low heat, stirring constantly until the mixture sheets from a spoon or until a small quantity dropped on a plate does not form a liquid rim around the edge. Ladle into hot sterilized jars and seal immediately. Makes about 3 pints.