Applebutter

Applebutter
5 pounds of apples
1 cups of honey (or to your taste)
2 teaspoons cinnamon
1/2 teaspoon cloves
2 cups apple cider
Option A: Core and quarter apples (leave skins on), fill high power blender about 2/3rds full and add 1/2 cup apple cider and blend until smooth. Repeat process untill you have used up apples.
Option B: Run apples through apple peeler slicer, slice crossways into smaller pieces and put in pot with apple cider and cook untill very soft.
Option C:  Quarter apples with their skins and cores, and cook untill tender with the cider. Cool a just a little (so you dont burn yourself) and then run through a foley mill, or similar mill.
What ever option you choose, you can now put your apples in a roaster pan in the oven at 250 overnight or all day I like to add the honey and spices towards the end of the process. Cook untill it is the consistency you like.
Then your ready to can it, place boiled rings and lids on jars (wipe the rim of jar first) place on jars, and boil water bath for 10 minutes for pints. The next day you can take the rings off, check that they all sealed (jars should have a clear not dull sound when you hit them with your fingernail) and put in your pantry.