Apple Butter

10 lbs. Tart Apples

5 cups Water or apple cider

4 cups Sugar

1 cup Dark corn syrup

2 teaspoon Ground Cinnamon

1/4 teaspoon Ground Cloves

Core and thickly slice apples. (should have 30 cups of sliced apples)
Place in a 10 quart Dutch Oven. Add water or cider. Bring to a boil,
reduce heat. Cover and cook until apples are soft, about 30 minutes.
Stir occasionally. Press through food mill or sieve, and return to
dutch oven. Boil mixture gently uncovered for 30 minutes, stirring
frequently with long handled spoon until mixture is of desired thickness
about 1 3/4 hour. Stir in spices, cook and stir for 15 minutes more.
Pour into 11-12 hot half pint jars (or 6 pint jars) Adjust lids and
process.