APPLE BUTTER WITHOUT CIDER
Pare one-half basket of apples. Place the parings in a preserving kettle and cover with cold water. Cook until soft and then strain the liquid. Measure and place six quarts of this juice in a preserving kettle and add the apples, sliced very thin. Cook and then add
One and one-half level tablespoons of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of cloves,
One-quarter teaspoon of ginger,
One-half cup of cider vinegar,
One and one-half pounds of brown sugar, or two and one-half pounds of syrup.