Apple Butter with Cider

Use only firm, ripe fruit. Wash, pare and slice apples. Use equal amounts of apples and cider. Cook until soft, stirring constantly. Press through colander, then a fine sieve for a smooth consistency. Add about half as much sugar as there is fruit pulp, and 1/8 tsp. salt for each 2 quarts of butter. Bring to a quick boil, stirring constantly. Reduce heat to cook until mixture thickens. When no rim of liquid separates around edge of butter when a small amount is dropped on a cold plate, butter is ready for jars. Pour at once into scalded containers, seal with paraffin and lids.