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Apple Butter

5 quarts apple pulp 10 quarts new sweet cider Brown sugar 1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon ground cinnamon The apples should be tart and the cider not more than two days old. Boil the cider down one half before measuring; put the pared and cored apples through a fruit press; measure them and add to the cider. Cook slowly, stirring frequently, and when the butter begins to thicken sweeten to taste with brown sugar. Continue cooking until of the consistency of soft jam; pack while hot in sterilized jars or glasses and keep in a cool place.