Raspberry Apple Butter

7 1/2 lb. large apples, unpeeled and cored

1 C. water

4 C. granulated sugar

3 C. fresh raspberries

1 tsp. ground cinnamon

1/4 tsp. ground cloves

In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill. Measure 2 quarts of pulp; place in a large roaster (discard the rest or save for another use - such as applesauce.) Add remaining ingredients; mix well.

Bake, uncovered at 300ºF for 2 to 2 1/2 hours, stirring occasionally, or until mixture reaches desired consistency.

Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Yields 10 half-pints